Chef De Partie

HAJI KADIR FOOD CHAINS PTE. LTD.; Singapore; On-site; SGD 32,000 - 52,000; Full time

Job summary

HAJI KADIR FOOD CHAINS PTE. LTD. is seeking a Chef de Partie to oversee a kitchen station, prepare ingredients and help assemble dishes during service. The role requires attention to detail, teamwork and adherence to established recipes.

You will maintain station cleanliness, monitor stock, mentor junior staff, and ensure food safety and regulatory compliance. Experience in fast-paced environments and a collaborative attitude are valued.

Responsibilities

• 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.

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.