Chef De Partie / 5 days / Fort Canning

LE JARDIN FORT CANNING PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

LE JARDIN FORT CANNING PTE. LTD. is seeking a Chef De Partie who is passionate about food and cooking. You will manage daily kitchen operations, assist in menu development, and ensure compliance with NEA hygiene standards.

The role emphasizes teamwork, leadership, and high-quality food production in a fast-paced dining environment. WSQ Food Hygiene certification is preferred, with opportunities to contribute to menu innovation and guest satisfaction.

Qualifications

• Leadership experience in kitchen teams.
• Strong cost control and inventory management.
• Creative ability to curate new dishes.
• Excellent guest interaction and service mindset.

Responsibilities

• Oversee day-to-day kitchen operations and ensure consistent high-quality food.
• Assist in R&D for new menu items and recipe development.
• Adhere to company policies and NEA food safety regulations.
• Set performance goals for kitchen staff and monitor progress.
• Assist Head Chef with inventory planning and stock orders.
• Ensure proper storage and minimize waste of food and beverages.
• Promote teamwork and coordination with other departments.
• Collaborate with fellow chefs at all levels.
• Perform duties as directed by management.
• Maintain and enforce standard operating procedures for kitchen.
• Monitor and upgrade food hygiene and safety standards.

Skills

Leadership

Cost management

New dishes

Guest interaction

Education

WSQ Food Hygiene certificate

Job description

About the Role

Our growing company is on the lookout for a Chef De Partie who hold a strong passion for food, cooking and the culinary industry. Here are Fleursophy Group, what defines us are our Food, People , and Ambiance , as we strive to provide the best dining experience to our customers.

Job Duties

• Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times
• Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items
• Comply with all Company policies and procedures to ensure that all statutory regulations complied
• Establish performance and development goals for team members.
• Assist Head Chef in ordering stocks to maintain inventory at all times
• Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Working closely with other Chefs of all levels
• Perform other duties as directed by management / stakeholders
• Cook and maintain kitchen Standard Operating Procedures (SOPs)
• Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

• At least 2 years of experience in the similar industry
• Motivated (Leadership), result-oriented(result-driven) and a fast learner
• Balancing skill in cost management
• Innovative in curating new dishes
• Positive attitude in interacting with both guests and staff
• WSQ Food Hygiene certificate