CHEF DE PARTIE

SHAHI RANG MAHAL PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

SHAHI RANG MAHAL PTE. LTD. in Singapore is seeking a Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation of high-quality dishes. The successful candidate will supervise junior kitchen staff and uphold food safety standards.

You will coordinate with the Sous Chef and Chef de Cuisine to maintain smooth operations during service, monitor stock levels, and contribute to menu development as needed.

Qualifications

• Professional culinary qualification preferred.
• At least 3 years of experience as Chef de Partie or similar role.
• Strong knowledge of food safety practices and kitchen operations.

Responsibilities

• Manage and oversee the daily operations of an assigned kitchen section.
• Prepare, cook, and present dishes according to recipes and standards.
• Ensure consistency in food quality, portions, and presentation.
• Supervise and mentor Commis Chefs and junior kitchen staff.
• Coordinate with Sous Chef and Chef de Cuisine for smooth service.
• Monitor stock levels, assist with ordering, and manage inventory.
• Minimise food wastage and support cost control within the section.
• Uphold food safety, hygiene, sanitation, and safety regulations (SFA).
• Maintain cleanliness and organization of workstations and storage areas.
• Assist in menu development, recipe testing, and seasonal promotions.

Skills

Leadership

Teamwork

Communication

Education

Professional culinary qualification

Job description

Job Description

We are seeking a skilled and dedicated Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation of high-quality dishes. The successful candidate will be responsible for maintaining food quality, supporting kitchen operations, supervising junior kitchen staff, and upholding food safety standards.

Key Responsibilities

• Manage and oversee the daily operations of an assigned kitchen section (e.g. hot kitchen, grill, pastry, garde manger, or other designated station).
• Prepare, cook, and present dishes according to established recipes and quality standards.
• Ensure consistency in food quality, portion control, and presentation.
• Supervise, train, and mentor Commis Chefs and junior kitchen staff within the assigned section.
• Coordinate with the Sous Chef and Chef de Cuisine to ensure smooth kitchen operations during service.
• Monitor stock levels, assist with ordering ingredients, and maintain proper inventory control.
• Minimise food wastage and ensure effective cost control within the assigned section.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations, including Singapore Food Agency (SFA) requirements.
• Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas.
• Assist in menu development, recipe testing, and seasonal promotions where required.
• Support kitchen operations during peak periods and special events to ensure timely service.

Requirements

• Professional culinary qualification is preferred.
• At least 3 years of relevant experience as a Chef de Partie or in a similar role within a professional kitchen.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices.
• Ability to manage a designated kitchen section independently while maintaining high quality standards.
• Good leadership, teamwork, and communication skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Willingness to work shifts, weekends, and public holidays as required.
• Passion for culinary excellence with strong attention to detail and commitment to continuous improvement.