Chef De Partie

MDESG PTE. LTD.; Singapore; On-site; SGD 27,900 - 39,060; Full time

Job summary

MDESG PTE. LTD. in Singapore is seeking a Chef de Partie to support kitchen operations across their section, delivering consistently high-quality dishes and maintaining precise mise en place for sauces, fish, or pastry as assigned.

You will lead station tasks, train junior staff, monitor portion control and waste, uphold strict food safety and hygiene standards, and assist senior chefs with menu development and recipe creation in a fast-paced, team-driven environment.

Qualifications

• Strong cooking techniques and knowledge of specific ingredients/dishes.
• Leadership, communication, and teamwork.
• Ability to work under pressure and manage time effectively.
• Excellent understanding of food safety and hygiene.

Responsibilities

• Food Preparation & Cooking: Preparing, cooking, and presenting high-quality dishes for their assigned section.
• Station Management: Setting up, stocking, and maintaining their station, including equipment and ingredients (mise en place).
• Leadership: Delegating tasks, training, and supervising junior chefs or commis chefs in their section.
• Quality & Cost Control: Ensuring portion control, maintaining standards, and managing stock and wastage.
• Hygiene & Safety: Implementing and enforcing strict food safety, hygiene, and sanitation protocols.
• Menu Support: Assisting senior chefs with menu development and recipe creation.

Skills

Cooking techniques

Leadership

Time management

Food safety

Job description

Chef de Partie Key Responsibilities

• Food Preparation & Cooking: Preparing, cooking, and presenting high-quality dishes for their assigned section (e.g., Saucier for sauces, Poissonnier for fish, Pâtissier for pastry).
• Station Management: Setting up, stocking, and maintaining their station, including equipment and ingredients (mise en place).
• Leadership: Delegating tasks, training, and supervising junior chefs or commis chefs in their section.
• Quality & Cost Control: Ensuring portion control, maintaining standards, and managing stock and wastage.
• Hygiene & Safety: Implementing and enforcing strict food safety, hygiene, and sanitation protocols.
• Menu Support: Assisting senior chefs with menu development and recipe creation.

Essential Skills

• Strong cooking techniques and knowledge of specific ingredients/dishes.
• Leadership, communication, and teamwork.
• Ability to work under pressure and manage time effectively.
• Excellent understanding of food safety and hygiene.

Reporting Structure

Reports to the Sous Chef or Executive Chef.