Chef De Partie, Food & Beverage

Mandai Wildlife Group; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A wildlife preservation organization in Singapore is seeking an experienced culinary professional to manage daily kitchen operations and ensure timely execution of meals. The ideal candidate will have a minimum of 5 years' experience, strong leadership skills, and a solid interest in culinary arts. Responsibilities include supervising cooking tasks, ensuring food safety, and supporting the Junior Sous Chef. This role requires working in rotating shifts, including weekends and public holidays.

Qualifications

• Minimum of 5 years of relevant experience required.
• Candidate must be able to work on rotating shifts including weekends and public holidays.
• Having a Food Safety Course (FSC) Level 1 Certificate is an added advantage.

Responsibilities

• Perform daily culinary operations and coordinate meal execution.
• Supervise cooking tasks to ensure good presentation of dishes.
• Ensure adherence to workplace safety and food safety guidelines.
• Support Junior Sous Chef in maintaining kitchen operations.

Skills

Leadership skills

Kitchen operations

Communication in English

Education

Minimum ‘O/N’ level qualification

Job description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world‑renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature‑based experiences, green public spaces and an eco‑friendly resort.

Job Duties and Responsibilities

• Perform daily culinary operations and coordination to ensure timely execution of daily meals to outlets or customers.
• Delegate and supervise cooking/preparation tasks to Cook and Leading Cook in accordance with the process flow and procedures, ensuring good presentation of each dish served.
• Prepare and delegate preparation of mise‑en‑place.
• Supervise and adhere to guidelines of workplace safety, food safety, personal hygiene, discipline and maintain kitchen cleanliness to ensure that it is clean, orderly and safe for operation at all times.
• Work closely with the team on cyclical menu execution, day‑to‑day operational issues and ensure products and culinary standards are maintained at all times.
• Ensure the integrity of CCP (Critical Control Point) records are recorded.
• Ensure function set‑up and clearing carried out according to function sheets.
• Support Junior Sous Chef in maintaining kitchen operations and staff discipline.
• Assume responsibility for the respective outlet/section in the absence of the Junior Sous Chef.
• Ensure food materials are sufficiently replenished and properly stored according to rules and regulations with appropriate control to minimize food cost.
• Any other duties as assigned.

Job Requirements

• Minimum ‘O/N’ level qualification
• Minimally 5 years of relevant experience
• Ability to communicate in English
• Good Leadership Skill
• Strong interest in kitchen operations/culinary
• Able to work on rotating shifts (morning, afternoon and evening) including weekends and public holidays
• Candidate with Food Safety Course (FSC) Level 1 Certificate will have added advantage