Chef de Partie [5.5 Days | VivoCity]

GFM VIVO CITY PTE. LTD.; Singapore; On-site; SGD 42,000 - 54,000; Full time

Job summary

GFM VIVO CITY PTE. LTD. is seeking an experienced Chef de Partie to manage an assigned kitchen section, ensuring all dishes meet quality, presentation, and hygiene standards.

You will prepare, cook, and plate items with accuracy while leading junior staff and coordinating with other sections to deliver a smooth service. The ideal candidate demonstrates independence, strong knowledge of recipes and kitchen operations, and is available for shifts, weekends, and public holidays.

Qualifications

• Relevant experience as a Chef de Partie, Demi Chef de Partie or experienced Cook.
• Good knowledge of food preparation, cooking methods and kitchen operations.
• Able to manage an assigned kitchen section independently.
• Able to follow recipes and maintain consistent food quality.
• Good understanding of food hygiene and workplace safety standards.
• Strong teamwork, communication and time-management skills.
• Able to guide and supervise junior kitchen employees.
• Responsible, punctual and able to work efficiently under pressure.
• Willing to work shifts, weekends and public holidays as scheduled.

Responsibilities

• Take responsibility for an assigned kitchen section and ensure its smooth daily operation.
• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Complete daily mise en place before each service period.
• Check the freshness and quality of ingredients before use.
• Ensure that customer orders are prepared accurately and served promptly.
• Maintain consistency in the taste, quality and presentation of all dishes.
• Coordinate with other kitchen sections to ensure efficient food service.
• Guide and supervise Commis Chefs, cooks and kitchen helpers.
• Assist in training new kitchen employees on recipes and kitchen procedures.
• Monitor ingredient levels and inform the Sous Chef or Head Chef when supplies need replenishing.
• Minimise food wastage through proper portioning, storage and stock rotation.
• Follow food hygiene, sanitation and workplace safety procedures.
• Keep the assigned workstation, kitchen equipment and storage areas clean and organised.
• Assist with receiving, checking and properly storing food deliveries.
• Report equipment faults, ingredient shortages and food-quality concerns promptly.
• Support the Sous Chef and Head Chef with daily kitchen operations.
• Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.

Skills

Chef de Partie experience

Teamwork

Communication

Time management

Leadership

Punctuality

Shift work

Under pressure

Job description

Job Description – Chef de Partie

We are looking for an experienced and dependable Chef de Partie to manage an assigned kitchen section and ensure that all dishes are prepared to the restaurant’s quality, presentation and hygiene standards.

Key Responsibilities

• Take responsibility for an assigned kitchen section and ensure its smooth daily operation.
• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Complete daily mise en place before each service period.
• Check the freshness and quality of ingredients before use.
• Ensure that customer orders are prepared accurately and served promptly.
• Maintain consistency in the taste, quality and presentation of all dishes.
• Coordinate with other kitchen sections to ensure efficient food service.
• Guide and supervise Commis Chefs, cooks and kitchen helpers.
• Assist in training new kitchen employees on recipes and kitchen procedures.
• Monitor ingredient levels and inform the Sous Chef or Head Chef when supplies need replenishing.
• Minimise food wastage through proper portioning, storage and stock rotation.
• Follow food hygiene, sanitation and workplace safety procedures.
• Keep the assigned workstation, kitchen equipment and storage areas clean and organised.
• Assist with receiving, checking and properly storing food deliveries.
• Report equipment faults, ingredient shortages and food-quality concerns promptly.
• Support the Sous Chef and Head Chef with daily kitchen operations.
• Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.

Requirements

• Relevant experience as a Chef de Partie, Demi Chef de Partie or experienced Cook.
• Good knowledge of food preparation, cooking methods and kitchen operations.
• Able to manage an assigned kitchen section independently.
• Able to follow recipes and maintain consistent food quality.
• Good understanding of food hygiene and workplace safety standards.
• Strong teamwork, communication and time-management skills.
• Able to guide and supervise junior kitchen employees.
• Responsible, punctual and able to work efficiently under pressure.
• Willing to work shifts, weekends and public holidays as scheduled.