Chef de Partie (CDP)

KONVIVIALITY PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

KONVIVIALITY PTE. LTD. in Singapore is seeking a Chef de Partie to lead a section of the kitchen, preparing and presenting dishes to the restaurant’s recipes and standards while guiding junior team members under the supervision of the Sous Chef and Head Chef.

You will maintain mise en place, uphold hygiene and safety, manage stock, and work closely with the wider kitchen and front-of-house teams, stepping in to cover other sections as needed.

Qualifications

• At least 2 to 3 years of kitchen experience, including time in a similar section or role in a restaurant or café.

Responsibilities

• Prepare, cook, and present dishes from your section according to established recipes, portion sizes, and plating standards.
• Complete mise en place before service and keep your station organised and well stocked throughout service.
• Deliver orders from your section accurately and on time during busy periods.
• Taste and check food at every stage to make sure it meets quality, taste, and presentation standards.
• Keep portioning, cooking times, and finishing techniques consistent from day to day.
• Support the Sous Chef and Head Chef in testing new dishes and seasonal menu items.
• Guide and train commis chefs and kitchen assistants working in your section.
• Communicate clearly with the rest of the kitchen team and with front-of-house staff.
• Step up to cover other sections when needed.
• Monitor stock levels for your section, and help with ordering and receiving supplies.
• Reduce waste through careful planning, portion control, and correct storage.
• Store ingredients properly, label them, and rotate stock using FIFO (First-In, First-Out).
• Tell the Sous Chef or Head Chef promptly about low stock or supply problems.
• Keep your section clean and sanitary at all times, following food safety and hygiene regulations.
• Handle, store, and label ingredients correctly, and be mindful of allergens.
• Complete opening, closing, and cleaning checklists.
• Use kitchen equipment correctly and safely.
• Report faults or maintenance issues to the Sous Chef or Head Chef immediately.
• Take part in regular deep cleaning of your section.

Job description

Position summary

The Chef de Partie is responsible for running an assigned section of the kitchen. You prepare and cook dishes to the restaurant’s recipes and standards, keep your section stocked, clean and compliant, and guide junior team members. You report to the Sous Chef and Head Chef.

Key responsibilities

Section operations

• Prepare, cook, and present dishes from your section according to established recipes, portion sizes, and plating standards.
• Complete mise en place before service and keep your station organised and well stocked throughout service.
• Deliver orders from your section accurately and on time during busy periods.

Quality & consistency

• Taste and check food at every stage to make sure it meets quality, taste, and presentation standards.
• Keep portioning, cooking times, and finishing techniques consistent from day to day.
• Support the Sous Chef and Head Chef in testing new dishes and seasonal menu items.

Team support & training

• Guide and train commis chefs and kitchen assistants working in your section.
• Communicate clearly with the rest of the kitchen team and with front-of-house staff.
• Step up to cover other sections when needed.

Inventory & stock

• Monitor stock levels for your section, and help with ordering and receiving supplies.
• Reduce waste through careful planning, portion control, and correct storage.
• Store ingredients properly, label them, and rotate stock using FIFO (First-In, First-Out).
• Tell the Sous Chef or Head Chef promptly about low stock or supply problems.

Food safety, hygiene & compliance

• Keep your section clean and sanitary at all times, following food safety and hygiene regulations.
• Handle, store, and label ingredients correctly, and be mindful of allergens.
• Complete opening, closing, and cleaning checklists.

Equipment & maintenance

• Use kitchen equipment correctly and safely.
• Report faults or maintenance issues to the Sous Chef or Head Chef immediately.
• Take part in regular deep cleaning of your section.

Requirements

• At least 2 to 3 years of kitchen experience, including time in a similar section or role in a restaurant or café.