CHEF DE PARTIE

KNS PRATA HOUSE PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

KNS PRATA HOUSE PTE. LTD. is seeking an experienced Senior Chef to organize the kitchen’s activities and lead the team in delivering high-quality dishes.

You will be the first in command in the facilities and will create and inspect dishes before they reach customers, ensuring contentment and consistency across service. Responsibilities include supervising cooks, developing recipes, planning menus, inspecting equipment and work areas, and maintaining cleanliness.

Qualifications

• Minimum 2–5 years experience as a chef.
• Organize kitchen activities and supervise cooks and prep staff.
• Develop recipes and present dishes with high quality.
• Plan menus and ensure consistent serving sizes and quality.
• Inspect supplies, equipment, and work areas for cleanliness.
• Polish dishes before serving and plan equipment orders.
• Strong leadership and communication skills; up-to-date with culinary trends.
• Able to manage kitchen processes efficiently.

Responsibilities

• Organize kitchen activities as the first in command.
• Inspect dishes for quality and contentment before service.
• Plan orders of equipment or ingredients to prevent shortages.
• Supervise and coordinate cooks and food prep staff.
• Maintain cleanliness and functionality of the kitchen.

Skills

Kitchen management

Leadership

Communication

Menu planning

Recipe development

Quality assurance

Food safety & cleanliness

Staff supervision

Attention to detail

Job description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Requirements

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes