Chef de Partie

Araya Concepts Pte. Ltd.; Singapore; On-site; SGD 38,000 - 56,000; Full time

Job summary

Culinary Arts Group at The Mondrian Singapore is seeking a skilled Chef de Partie to join a Michelin-influenced kitchen delivering evolving Latin American menus. You will work under the Executive Chef, train juniors, and ensure high hygiene standards while controlling production quality and costs. Flexible hours and weekend shifts are required for ongoing excellence.

Join a passionate team that respects heritage and pushes culinary boundaries to elevate dining experiences.

Qualifications

• Proven experience in a Chef de Partie role in MICHELIN and/or fine dining settings.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Culinary school diploma and excellent hygiene standards.
• Good time management and organizational skills.
• Strong communication and listening skills; team player with independence.
• Willingness to work flexible hours including weekends.
• Eye for detail and commitment to customer service.

Responsibilities

• Assist senior chefs and lead junior chefs in daily service.
• Ensure proper production and presentation of food items.
• Support in cost control to minimise wastage and spoilage.
• Maintain high levels of kitchen hygiene and safety at all times.
• Collaborate with Chef De Cuisine and Executive Chef on menu execution.

Skills

Chef de Partie

Michelin dining

Multitask

Time management

Hygiene standards

Culinary diploma

Team player

Customer service

Attention to detail

Communication skills

Education

Culinary school diploma

Tools

Cooking equipment

Job description

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent culinary skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Roles & Responsibilities

As Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef De Cuisine and Executive Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.

The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

Culinary Excellence:

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

Risk Management:

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

Other roles and responsbilities:

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirements and skills

• Proven experience in a Chef de Partie role. Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Culinary school diploma
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service