Chef de Partie

SG HOTELS PTE. LTD.; Singapore; On-site; SGD 47,000 - 67,000; Full time

Job summary

The Duxton Reserve Singapore is seeking a Chef de Partie to take ownership of preparing and presenting high-quality dishes that reflect the hotel's standards. You will work closely with the Sous Chef to uphold hygiene, safety, and seamless kitchen operations in a fast-paced environment.

You will supervise junior team members, mentor peers, and ensure consistency and efficiency across all sections while maintaining cleanliness and order in the kitchen.

Qualifications

• Minimum 2–3 years in a professional kitchen, hotel preferred.
• Experience as Chef de Partie or similar role expected.
• Strong knowledge of culinary techniques and kitchen operations.
• Capable of supervising junior team members while maintaining quality.

Responsibilities

• Prepare and present high-quality dishes to standards.
• Assist Sous Chef in maintaining kitchen operations and hygiene.
• Lead by example and mentor junior team members.
• Ensure consistency, efficiency, and quality across services.

Skills

Team leadership

Food safety knowledge

Time management

Communication

Education

Culinary diploma or equivalent

Job description

Join the team at The Duxton Reserve Singapore as a Chef de Partie, where you'll take ownership and play a vital role in delivering exceptional culinary experiences for our guests. In this position, you'll be part of the preparation and presentation of high-quality dishes, ensuring consistency, efficiency, and that every plate reflects the standards of the hotel.

You’ll work closely with the Sous Chef to uphold the highest standards of hygiene, food safety, and kitchen operations. If you're passionate about culinary excellence, thrive in a fast-paced environment, and enjoy leading by example, this could be the perfect opportunity for you.

Your Profile:

• Able to work shift work including weekends and public holidays.
• Minimum 2–3 years of relevant experience in a professional kitchen, preferably in a hotel environment, with at least 1 year as a Chef de Partie or in a similar role.
• Strong knowledge of culinary techniques, food preparation, kitchen operations, and section management.
• Proven ability to supervise and mentor junior team members while maintaining high standards of quality and efficiency.
• Strong teamwork, communication, organisational, and time management skills.
• Maintain high standards of cleanliness and food hygiene.