Chef De Partie (Botanic Garden)

TEMBUSU GARDENS PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

Tembusu Gardens Pte. Ltd. in Singapore is seeking a passionate Chef de Partie to join our culinary team. You will oversee a kitchen station, craft dishes to high standards, and work closely with the Sous and Head Chefs to ensure flawless service.

The role requires at least 1 year of relevant experience, strong fundamentals, ability to work under pressure in a high-volume setting, and commitment to food safety and hygiene. Weekend and holiday shifts are expected.

Qualifications

• At least 1 year of experience as a Chef de Partie or Demi Chef.
• Strong culinary fundamentals and knowledge of various cooking techniques.
• Ability to work independently and under pressure in a high-volume environment.
• Knowledge of food safety and hygiene standards.
• Willing to work shifts, weekends, and public holidays.

Responsibilities

• Oversee and manage a specific section of the kitchen (e.g., hot station, grill, or garde manger)
• Prepare and present dishes to the highest standards of quality and consistency
• Ensure proper handling, storage, and rotation of ingredients
• Maintain cleanliness and organisation of the kitchen section in compliance with food safety and hygiene regulations
• Assist in menu preparation and recipe development
• Support and mentor junior kitchen staff
• Work closely with the Sous Chef and Head Chef to ensure smooth service operations

Skills

Culinary skills

Food safety

Ability to work under pressure

Job description

Roles & Responsibilities

We are looking for a passionate and skilledChef de Partieto join the culinary team at Tembusu.

Key Responsibilities:

• Oversee and manage a specific section of the kitchen (e.g., hot station, grill, or garde manger)

• Prepare and present dishes to the highest standards of quality and consistency

• Ensure proper handling, storage, and rotation of ingredients

• Maintain cleanliness and organisation of the kitchen section in compliance with food safety and hygiene regulations

• Assist in menu preparation and recipe development

• Support and mentor junior kitchen staff

• Work closely with the Sous Chef and Head Chef to ensure smooth service operations

Requirements

• At least 1 year of experience as a Chef de Partie or Demi Chef

• Strong culinary fundamentals and knowledge of various cooking techniques

• Ability to work independently and under pressure in a high-volume environment.

• Knowledge of food safety and hygiene standards.

• Willing to work shifts, weekends, and public holidays.