Chef De Partie / 5 days /

UNDER DER LINDEN PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A modern European restaurant in Singapore is seeking an experienced culinary professional to oversee kitchen operations and contribute to menu innovation. Candidates should have a minimum of 3 years of culinary experience and be adept in modern European cooking techniques. The role includes mentoring junior chefs and ensuring compliance with food safety regulations. Competitive salary and meals provided.

Benefits

Meals provided

Qualifications

• Minimum 3 years of culinary experience in a similar role within a restaurant or hospitality environment.
• Strong foundation in modern European cooking techniques, with a passion for innovation.
• Demonstrated ability in cost control, portioning, and efficient kitchen management.

Responsibilities

• Oversee daily kitchen operations, ensuring dishes are consistently produced to the highest standards.
• Support the Head Chef in research & development (R&D) of new menu items and refining existing recipes.
• Maintain compliance with company policies, food safety guidelines, and statutory health regulations.
• Assist in inventory management and proper storage of ingredients.
• Mentor junior chefs and foster professional development.

Skills

Culinary experience

Modern European cooking techniques

Teamwork

Communication skills

Adaptability

Job description

A modern European restaurant inspired by the medieval German lyrical poet Walther von der Vogelweide, Under Der Linden embodies love, romance, and an innovative approach to contemporary European cuisine.

Job Details:

Salary: S$2,800 – S$3,400

Working Shift: 5 days a week

Meals provided

Key Responsibilities

• Oversee daily kitchen operations, ensuring dishes are consistently produced to the highest standards.
• Support the Head Chef in research & development (R&D) of new menu items, refining existing recipes, and contributing innovative culinary ideas.
• Maintain compliance with company policies, food safety guidelines, and statutory health regulations at all times.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and kitchen supplies.
• Uphold kitchen SOPs, ensuring proper handling of equipment, food storage, and waste reduction practices.
• Collaborate with the culinary team to deliver smooth service, coordinating across sections to meet service timings.
• Mentor junior chefs by setting performance goals, offering guidance, and fostering professional development.
• Contribute to a positive, team-oriented kitchen culture, supporting communication and collaboration across all levels.
• Execute other duties as assigned by the Head Chef or management to support restaurant operations.

Requirements

• Minimum 3 years of culinary experience in a similar role within a restaurant or hospitality environment.
• Strong foundation in modern European cooking techniques, with a passion for innovation.
• Demonstrated ability in cost control, portioning, and efficient kitchen management.
• Motivated, results-driven, and adaptable with a fast-learning attitude.
• Excellent teamwork and communication skills, with a positive approach to working with both colleagues and guests.
• A creative mindset with the ability to curate and refine dishes aligned with Under Der Linden’s culinary direction.