Chef de partie

SRV HOSPITALITY PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

An established hospitality company in Singapore is seeking a skilled Chef de Partie (CDP) to enhance their culinary team. The selected candidate will oversee the preparation and presentation of dishes, train junior staff, and ensure high standards of food safety and quality. Applicants should have proven experience in a professional kitchen, a culinary diploma, and strong leadership and communication skills, as well as the ability to thrive in a fast-paced environment. Competitive monthly salary between $6000 and $7000, along with benefits including medical and food allowances.

Benefits

Medical allowance

Travel allowance

Food allowance

Qualifications

• Proven experience as a Chef de Partie or similar role in a professional kitchen.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Familiarity with food safety and hygiene standards (e.g., HACCP).

Responsibilities

• Prepare, cook, and present dishes within your section according to the restaurant’s standards.
• Supervise and train junior staff (commis and trainees) within your section.
• Assist in menu development and dish innovation.

Skills

Cooking methods

Time management

Communication

Leadership

Attention to detail

Education

Culinary diploma or equivalent certification

Job description

Job Title:

Chef de Partie (CDP)

Location: 1 Hoe Chiang Road, Singapore 089310

Department: Kitchen

Reports To: Head Chef

Job Description:

We are looking for a talented and experienced Chef de Partie (CDP) to join our culinary team. As a CDP, you will be responsible for managing a specific section of the kitchen and ensuring high-quality food preparation, presentation, and consistency. You will work closely with other chefs and kitchen staff to deliver an exceptional dining experience.

Key Responsibilities:

• Prepare, cook, and present dishes within your section according to the restaurant’s standards
• Supervise and train junior staff (commis and trainees) within your section
• Ensure efficient and timely service of all menu items
• Maintain cleanliness and organization of your station, including proper storage and labelling
• Monitor portion and waste control to maintain food cost targets
• Assist in menu development and dish innovation
• Follow hygiene and safety regulations at all times
• Coordinate with other CDPs and kitchen team members for smooth operations
• Report to the Sous Chef or Head Chef on any issues or improvements needed

Requirements:

• Proven experience as a Chef de Partie or similar role in a professional kitchen
• Culinary diploma or equivalent certification preferred
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Ability to work efficiently under pressure and in a fast-paced environment
• Excellent time management and organizational skills
• Good communication and leadership skills
• Attention to detail and a passion for food
• Familiarity with food safety and hygiene standards (e.g., HACCP)

Working Conditions:

• Shifts may include evenings, weekends, and public holidays
• Standing for extended periods in a hot kitchen environment
• Fast-paced and physically demanding role

Salary:

[$6000 - $7000]

Benefits:

Medical, travel allonwance and food allowances.