Chef de Partie

WOLF & WALLACE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

WOLF & WALLACE PTE. LTD. is seeking a Chef de Partie to prepare menu items to established standards and maintain hygiene and safety in the kitchen. The role emphasizes control of food waste, stock rotation, and accurate portioning to ensure cost efficiency and consistent quality.

You will collaborate with the team, follow recipes precisely, and participate in stock takes and team briefings to support smooth kitchen operations.

Responsibilities

• Produce all menu items according to the Executive Chef’s established standards to ensure consistent quality and presentation
• Maintain high standards of hygiene and health and safety to comply with regulatory and company requirements
• Report any equipment failures or hazards promptly to the Executive Chef or senior staff to ensure kitchen safety and functionality
• Control food waste by following correct procedures and reporting waste accurately to minimize losses
• Apply proper stock rotation to use food products before their best before dates, ensuring freshness and reducing spoilage
• Adhere strictly to portion control guidelines to maintain cost efficiency and consistency
• Deliver the highest standard of food production and presentation by following performance manuals and recipes precisely
• Clean and sanitize work surfaces, refrigeration units, and stores before the end of each shift to maintain a safe and hygienic environment
• Wear correct protective clothing and maintain a high standard of personal appearance as per codes of practice
• Foster professional working relationships with all kitchen staff to support teamwork and efficient operations
• Secure, clean, and ensure the kitchen is safe before ending your shift to maintain workplace safety
• Attend all team briefings as required to stay informed and aligned with kitchen operations
• Participate in monthly physical stock takes of restaurant items including plates and utensils to support inventory accuracy
• Perform miscellaneous job-related duties as assigned to support overall kitchen functions

Job description

Job Summary

As the Chef de Partie, you will prepare menu items to established standards, maintain hygiene and safety, control food waste, and collaborate closely with team members to ensure smooth kitchen operations.

Responsibilities

• Produce all menu items according to the Executive Chef’s established standards to ensure consistent quality and presentation
• Maintain high standards of hygiene and health and safety to comply with regulatory and company requirements
• Report any equipment failures or hazards promptly to the Executive Chef or senior staff to ensure kitchen safety and functionality
• Control food waste by following correct procedures and reporting waste accurately to minimize losses
• Apply proper stock rotation to use food products before their best before dates, ensuring freshness and reducing spoilage
• Adhere strictly to portion control guidelines to maintain cost efficiency and consistency
• Deliver the highest standard of food production and presentation by following performance manuals and recipes precisely
• Clean and sanitize work surfaces, refrigeration units, and stores before the end of each shift to maintain a safe and hygienic environment
• Wear correct protective clothing and maintain a high standard of personal appearance as per codes of practice
• Foster professional working relationships with all kitchen staff to support teamwork and efficient operations
• Secure, clean, and ensure the kitchen is safe before ending your shift to maintain workplace safety
• Attend all team briefings as required to stay informed and aligned with kitchen operations
• Participate in monthly physical stock takes of restaurant items including plates and utensils to support inventory accuracy
• Perform miscellaneous job-related duties as assigned to support overall kitchen functions