Chef de Partie/ Demi CDP

DRIM Korean Steakhouse; Singapore; On-site; SGD 28,000 - 36,000; Full time

Benefits offered by this job

Monthly sales incentive

Annual bonus (1 month salary)

Medical coverage

Group discount

Training & Career Growth

Overseas outlets cross-training

Job summary

INITIA Group in Singapore is seeking a Chef de Partie / Demi Chef de Partie to join our F&B team. You will prepare and cook dishes across the kitchen, ensuring quality, proper portioning and timely service, while maintaining hygiene standards.

The role requires hands-on cooking, ability to work under pressure, and willingness to cover weekends/public holidays. Experience in Korean or Asian cuisine is a plus; training and career growth are offered.

Qualifications

• Relevant culinary qualification or professional kitchen training is preferred.
• Experience as Chef de Partie, Demi Chef de Partie, Commis Chef, or similar.
• Hands-on experience in food preparation and cooking.
• Experience in Korean or other Asian cuisine is an advantage.
• Experience in fast-paced casual dining or high-volume restaurants is beneficial.
• Basic knowledge of cooking techniques, portion control and plating.
• Ability to follow standard recipes and maintain consistent food quality.
• Knowledge of food hygiene, sanitation, and safe food handling.

Responsibilities

• Prepare and cook assigned dishes according to established recipes and quality standards.
• Handle daily mise en place, including preparation, portioning, marinating, cutting, and other tasks.
• Operate and manage the assigned kitchen section during preparation and service.
• Ensure food is prepared, cooked, plated, and served to required quality and service standards.
• Maintain consistency in taste, texture, presentation, and portion control.
• Assist with Korean and other Asian dishes according to established standards.
• Check the quality and freshness of ingredients before use and report concerns.
• Maintain proper food storage, labelling, stock rotation, and handling practices.
• Follow food safety, hygiene, sanitation, and workplace safety procedures.
• Assist the Sous Chef and Head Chef with daily kitchen prep and service needs.
• Support and guide junior kitchen team members when required.
• Assist with new menu items, recipe testing, and special dishes when required.
• Work with other kitchen sections and Front of House to ensure smooth service.
• Assist with kitchen opening/closing duties, cleaning and equipment checks.
• Support outlet openings, menu launches, promotions and other culinary activities.

Skills

Culinary skills

Teamwork

Organisational skills

Communication

Education

Culinary qualification preferred

Job description

Job Title: Chef de Partie / Demi Chef de Partie

Job Level: Junior

Department: F&B Department

Location: Across Singapore

Salary: $2,500 to $3,200/month

Working days: 5 days a week | 54 working hours per week | 2 day off

Overall Job Objectives:

The Chef de Partie / Demi Chef de Partie is responsible for the preparation and cooking of food within the assigned kitchen section, ensuring consistent food quality, proper portioning, timely service, and compliance with established recipes, hygiene, and food safety standards.

The role works closely with the Sous Chef and Head Chef to support smooth kitchen operations and maintain the restaurant's culinary standards.

Core Responsibilities:

• Prepare and cook assigned dishes according to established recipes, preparation methods, and quality standards.

• Handle daily mise en place, including preparation, portioning, marinating, cutting, and other assigned tasks.

• Operate and manage the assigned kitchen section effectively during preparation and service.

• Ensure food is prepared, cooked, plated, and served within the required quality and service standards.

• Maintain consistency in taste, texture, presentation, and portion control.

• Assist with the preparation of Korean and other Asian dishes according to established standards.

• Check the quality and freshness of ingredients before use and report any quality concerns.

• Maintain proper food storage, labelling, stock rotation, and ingredient handling practices.

• Follow food safety, hygiene, sanitation, and workplace safety procedures at all times.

• Assist the Sous Chef and Head Chef with daily kitchen preparation and service requirements.

• Support and guide junior kitchen team members where required.

• Assist with new menu items, recipe testing, and preparation of special dishes when required.

• Work closely with other kitchen sections and the Front of House team to ensure smooth and timely service.

• Assist with kitchen opening and closing duties, cleaning, and equipment checks.

• Support outlet openings, menu launches, promotions, and other culinary activities when required.

Job Specifications:

• Relevant culinary qualification or professional kitchen training is preferred.

• Relevant experience as a Chef de Partie, Demi Chef de Partie, Commis Chef, or similar kitchen role.

• Hands-on experience in food preparation and cooking within a restaurant environment.

• Experience in Korean or other Asian cuisine is an advantage.

• Experience in fast-paced casual dining or high-volume restaurants is beneficial.

• Basic knowledge of cooking techniques, food preparation, portion control, and plating.

• Ability to follow standard recipes and maintain consistent food quality.

• Knowledge of food hygiene, sanitation, and safe food handling practices.

• Good teamwork, communication, and organisational skills.

• Ability to work efficiently under pressure during busy service periods.

• Willingness to work according to the restaurant's operating schedule, including weekends and public holidays where required.

Key Deliverables:

• Consistent food quality, taste, presentation, and portioning.

• Timely and accurate preparation and execution of assigned dishes.

• Proper mise en place and readiness of the assigned kitchen section.

• Clean, organised, and hygienic workstation and kitchen operations.

• Proper handling, storage, and rotation of ingredients.

• Effective minimisation of food wastage and adherence to portion standards.

• Compliance with established recipes, kitchen SOPs, food safety, and hygiene standards.

• Effective teamwork and coordination with other kitchen sections.

• Reliable day-to-day support to the Sous Chef and Head Chef in maintaining kitchen standards.

Benefits of the role:

• Monthly variable sales incentive

• Annual completion bonus of 1 month salary (For Full-time if applicable)

• Medical coverage (For Full-time if applicable)

• Group discount (Dining & Salon)

• Training & Career Growth

• Opportunity to cross-train at overseas outlets

INITIA GROUP is a leading lifestyle, beauty, wellness, and F&B group in Singapore and Malaysia. We have been in the beauty and F&B industry for years and are now also in Art, Retail, and Photo Studios. We are a fast-growing company that continuously introduces innovative and on-trend concepts. As we continue to expand across Singapore and Malaysia, we are looking for passionate individuals to join our growing team.

INITIA Group is committed to fair and merit-based employment practices. We welcome applications from all suitably qualified candidates and provide equal employment opportunities based on skills, experience, and job requirements.