Chef de Partie - Dynamic, High-Volume Kitchen Expert

LUX GOURMET PTE. LTD.; Singapore; On-site; SGD 36,000 - 51,000; Full time

Job summary

Elephant Grounds in Singapore is seeking a Chef De Partie to join our vibrant kitchen. You will assume responsibility for a designated section, delivering brand-standard dishes with precise mise en place and workflow under fast-paced conditions.

Ideal candidates have at least 2 years as CDP or 3 years as Commis/Demi CDP, strong cooking technique skills, and a valid Food Hygiene certification. Flexible scheduling, including weekends and public holidays, is required.

Qualifications

• Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.
• Proficiency in cooking techniques.
• Ability to work flexible hours including weekends/public holidays.

Responsibilities

• Take full responsibility for your designated kitchen section.
• Prepare and present dishes according to brand standards for taste, quality, and presentation.
• Ensure mise en place is prepared ahead of service.
• Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.
• Maintain cleanliness and organization of your section throughout prep and service.
• Alert Head Chef of any discrepancies in quality, portioning, or freshness.
• Assist with daily inventory and portion control to minimize waste.
• Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.
• Receive and check deliveries when required.
• Work collaboratively with other kitchen stations to ensure smooth operations.
• Guide and support junior staff.
• Develop a positive, team-oriented work culture.
• Perform any other duties as assigned.

Education

Food Hygiene certification

Job description

Elephant Grounds in Singapore is seeking a Chef De Partie to join our vibrant kitchen. You will assume responsibility for a designated section, delivering brand-standard dishes with precise mise en place and workflow under fast-paced conditions.

Ideal candidates have at least 2 years as CDP or 3 years as Commis/Demi CDP, strong cooking technique skills, and a valid Food Hygiene certification. Flexible scheduling, including weekends and public holidays, is required.