Chef De Partie

AR RAHEEM'S EATING HOUSE PTE. LTD.; Singapore; On-site; SGD 38,000 - 60,000; Full time

Job summary

AR RAHEEM'S EATING HOUSE PTE. LTD. seeks a competent Chef de Partie to join its busy kitchen in Singapore. You will manage a kitchen station, assist with prep, and ensure consistent execution of recipes during service, while maintaining cleanliness and hygiene standards.

Strong attention to inventory, stock control, and mentoring junior team members are essential as you support the sous and head chefs in delivering culinary excellence in a fast-paced environment.

Qualifications

• Experience in a professional kitchen is preferred.
• Ability to work under pressure during service.

Responsibilities

• Run and maintain a kitchen station and manage associated inventory.
• Prepare ingredients, then cook or assemble specific dishes or parts of dishes during service.
• Maintain station cleanliness and assist with general deep-cleaning schedules.
• Follow instructions and support other team members throughout their shift.
• Support the sous chef and head chef by ensuring consistent recipe execution.
• Mentor junior team members, such as commis chefs or kitchen assistants.
• Follow strict food safety, hygiene and regulatory compliance standards.
• Monitor stock levels and place internal orders to prevent shortages during service.

Job description

Chef de partie duties and responsibilities

A chef de partie's duties can be wide-ranging, depending on the size and type of the establishment and the complexity of the menu.

• Running and maintaining a kitchen station and managing associated inventory
• Preparing ingredients, then cooking or assembling specific dishes or parts of dishes during service
• Managing station cleanliness and assisting with general deep-cleaning schedules
• Following instructions and supporting other team members throughout their shift
• Supporting the sous chef and head chef by ensuring consistent recipe execution
• Mentoring junior team members, such as commis chefs or kitchen assistants
• Following strict food safety, hygiene and regulatory compliance standards
• Monitoring stock levels and placing internal orders to prevent shortages during service.