Chef de Partie - European Kitchen, 5-Day Week

CHYAU FWU WINE & SPIRITS PTE LTD; Singapore; On-site; SGD 47,000 - 69,000; Full time

Benefits offered by this job

Monthly Service Charge

Medical and Dental Benefits

Yearly Work Anniversary Incentive

Job summary

ATLAS is seeking an experienced Chef de Partie to join our Main Kitchen in Singapore. This senior station role demands strong technique, organisation, and consistency, with responsibility for running your section through preparation and service while mentoring junior chefs.

Reporting to the Sous Chef, you will manage mise en place, plating, and service flow, ensuring quality and adherence to ATLAS standards.

Qualifications

• Strong professional experience in a hot/Main Kitchen environment.
• Confident running a section through preparation and busy service with solid technique.
• Willingness to guide and support junior chefs while learning from senior leadership.

Responsibilities

• Take ownership of the day-to-day operation of an assigned Main Kitchen section, ensuring it is organised and service-ready.
• Prepare, cook and present savoury dishes according to ATLAS recipes and plating guidelines.
• Plan and execute mise en place for your section, manage timing and communicate with the team during service.
• Guide and support Commis Chefs within the section with on-the-job coaching.
• Maintain section stock, storage, labeling and rotation; minimise wastage and communicate replenishment needs.
• Respond to dietary requirements and guest adjustments while maintaining quality and consistency.
• Maintain cleanliness, equipment care, food safety and hygiene across the section.
• Lead by example with a positive, hands-on approach and a collaborative kitchen culture.

Skills

Strong kitchen management

European-inspired cuisine

Mise en place

Time-management

Team leadership

Food safety

Job description

ATLAS is seeking an experienced Chef de Partie to join our Main Kitchen in Singapore. This senior station role demands strong technique, organisation, and consistency, with responsibility for running your section through preparation and service while mentoring junior chefs.

Reporting to the Sous Chef, you will manage mise en place, plating, and service flow, ensuring quality and adherence to ATLAS standards.