Chef de Partie

HAYOP PTE. LTD.; Singapore; Sur place; SGD 36 000 - 58 000; Plein temps

Résumé du poste

Hayop Pte. Ltd. in Singapore is seeking a Chef de Partie to support the Head and Sous Chef, master each dish, and lead with organisation in a fast-paced kitchen. You will mentor Commis Chefs, train new hires, and ensure high standards of cleanliness, order, and hospitality.

Ideal candidates are organised, calm under pressure, and passionate about Filipino cuisine, with strong English communication and a collaborative spirit that elevates the entire team.

Qualifications

• Minimum 2 years in a professional kitchen.
• Comfortable interacting with guests when needed.
• Organised, disciplined, and calm under pressure.
• Able to communicate clearly in English.
• Well-groomed and professional demeanor.

Responsabilités

• Support the Head and Sous Chef in daily prep and service.
• Know every dish and technique on the menu and execute them with precision.
• Mentor Commis Chefs and guide daily expectations.
• Train new hires on systems, standards, and our approach to service.
• Maintain hygiene, safety, and cost control by minimising waste and ensuring orderly stations.

Connaissances

Kitchen experience

Guest interaction

Leadership potential

English communication

Description du poste

Chef de Partie

Come cook the now of Filipino food.

At hayop, we honour the roots and reimagine the future of Filipino cuisine. Our dishes are both deeply familiar and daringly refined — crafted with reverence, reworked with confidence, and always prepared with the best ingredients the world can offer. Recognised in the 2025 Michelin Guide Singapore, we're building something that matters — a benchmark for what Filipino cooking can be on the world stage.

As Chef de Partie, you'll be a key pillar of our kitchen team — supporting the Sous Chef in daily operations, mentoring younger cooks, and ensuring each dish reflects the care, creativity, and craft we stand for. We're looking for someone with hands that know the work, a head for organisation, and a heart that beats for hospitality.

Your Role

1. Kitchen Operations

• Support the Head and Sous Chef in the daily rhythm of prep and service.

• Know every dish and technique on the menu — and execute them with precision and pride.

• Assess and prepare ingredients to exacting quality and food safety standards.

• Handle mise en place responsibilities including:

• Washing, peeling, and prepping fruits and vegetables

• Cleaning and cutting meat and seafood

• Preparing sauces, condiments, and dish components

• Maintain cleanliness and order throughout the kitchen:

• Equipment setup and breakdown

• Dishwashing and sanitation

• Floor, surface, and storage area hygiene

• Waste management and disposal

• Assist in new dish development and menu updates.

• Help manage kitchen costs by minimising waste and optimising ingredient usage and stock rotation.

• Uphold all hygiene and safety standards as required by law and company SOPs.

• Contribute to a kitchen culture that is respectful, energetic, and committed to excellence.

• Take on additional duties when assigned by the Head Chef.

2. Service Support

• Understand the story behind each dish — ingredients, techniques, and intent — and communicate it with confidence.

• Step in to support the front-of-house team when needed; we move as one.

3. Team Leadership & Training

• Mentor Commis Chefs and guide them through the station's daily expectations.

• Help train new hires on systems, standards, and our approach to service.

Who You Are

• At least 2 years of experience in a professional kitchen.

• Comfortable interacting with guests when the need arises.

• Organised, disciplined, and calm under pressure.

• Respectful, collaborative, and eager to lead by example.

• Able to communicate clearly and effectively in English.

• Well-groomed, with a warm and professional demeanour.

Bonus traits we value: Strong time and task management Sharp problem-solving instincts A hunger to learn and grow A love for Filipino food — and a curiosity for where it can go

Working Hours

• 5 working days per week

• Fixed off-days: Monday & Sunday

hayop is born from the spirit of Manam — where tables fill quickly and every meal feels like coming home. Now in Singapore, we're continuing the story — with the same heart, and a new ambition.

If this sounds like your kind of kitchen, we'd love to meet you.