Chef De Partie | Fine-Dining

MARINA BAY SANDS PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

MARINA BAY SANDS PTE. LTD. is seeking a Chef de Partie to support the Sous and Head Chef in preparing and presenting dishes to exacting standards.

You will run a section, supervise Commis Chefs, and ensure compliant workflows, waste controls, and stock management across shifts. The role requires a Diploma/Degree in Culinary Arts or related field, at least 5 years in a full fletch kitchen with 2 years in a similar capacity, and strong food hygiene certification.

Qualifications

• Diploma or degree in Culinary Arts or related field preferred.
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.

Responsibilities

• Assist with the preparation, cooking and presentation of produce, working closely with the Sous Chef and Head Chef.
• Run a section with the assistance of Commis Chef and manage a section with Commis Chefs.
• Ensure food is prepared to restaurant standards and menu knowledge is strong.
• Develop and supervise the Commis Chef on the section and support training.
• Maintain waste controls and conduct section stock rotation.
• Complete cleaning schedules and adhere to health and safety requirements.

Skills

Food hygiene

Communication

Time management

Teamwork

Education

Diploma/Degree in Culinary Arts or related field

Job description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.