CHEF DE PARTIE

OCEANIX PRIVATE LIMITED; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Oceanix Private Limited in Singapore is seeking a passionate and skilled Chef de Partie to join our kitchen team. You will work in a fast-paced environment to uphold high culinary standards.

You will lead your section, supervise junior staff, contribute to menu ideas, ensure mise en place, and maintain food quality and hygiene in line with Western, Asian fusion and fine dining concepts.

Qualifications

• Proven experience as a Chef de Partie or strong experience as a Demi Chef.
• Culinary diploma or equivalent qualification preferred.
• Good knowledge of Western, Asian fusion, fine dining.
• Ability to work well under pressure and as part of a team.
• Strong sense of responsibility, discipline, and attention to detail.
• Flexibility to work evenings, weekends, and public holidays.

Responsibilities

• Prepare and cook dishes in your assigned section according to the restaurant’s standards.
• Ensure all mise en place is ready before each service.
• Maintain food quality, presentation, and consistency at all times.
• Support the Head Chef and Sous Chef in developing new dishes and menu ideas.
• Supervise and guide commis chefs and junior staff within your section.
• Monitor stock, reduce wastage, and ensure proper storage of ingredients.
• Comply with hygiene, safety, and food handling regulations.

Skills

Teamwork

Attention to detail

Discipline

Efficiency under pressure

Education

Culinary diploma or equivalent

Job description

We are looking for a passionate and skilled Chef de Partie to join our kitchen team. The ideal candidate has strong technical cooking skills, attention to detail, and the ability to work efficiently in a fast-paced environment while maintaining high culinary standards.

Key Responsibilities

• Prepare and cook dishes in your assigned section according to the restaurant’s standards.
• Ensure all mise en place is ready before each service.
• Maintain food quality, presentation, and consistency at all times.
• Support the Head Chef and Sous Chef in developing new dishes and menu ideas.
• Supervise and guide commis chefs and junior staff within your section.
• Monitor stock, reduce wastage, and ensure proper storage of ingredients.
• Comply with hygiene, safety, and food handling regulations.

Requirements

• Proven experience as a Chef de Partie or strong experience as a Demi Chef.
• Culinary diploma or equivalent qualification preferred.
• Good knowledge of Western, Asian fusion, fine dining.
• Ability to work well under pressure and as part of a team.
• Strong sense of responsibility, discipline, and attention to detail.
• Flexibility to work evenings, weekends, and public holidays.