Chef de Partie (French-Japanese Fusion Cuisine Restaurant)

GAIA JAPANESE CONCEPT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A new fine dining restaurant in Singapore seeks a Chef De Partie/Senior Chef De Partie to join a pre-opening team. The role involves preparing high-quality dishes, managing food safety standards, and ensuring exceptional culinary craft. Candidates should have 3 to 5 years of fine dining experience and be proficient in HACCP practices. This position requires flexibility with shifts, including nights and weekends, in a dynamic kitchen environment.

Qualifications

• 3 to 5 years of relevant experience preferably in Fine Dining.
• Comprehensive knowledge of specialty kitchen equipment.
• Understanding and execution of HACCP principles.

Responsibilities

• Prepare dishes in assigned section while ensuring quality and safety standards.
• Follow standard recipes and guidelines for food presentation.
• Manage proper storage and labeling of food products.
• Maintain highest kitchen and food hygiene standards.

Skills

Culinary skills

Team collaboration

Communication skills

HACCP knowledge

Job description

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Chef De Partie / Senior Chef De Partie will report to the Sous Chef / Senior Sous Chef / Executive Chef.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times
• Any other duties as assigned

Job Requirements

• 3 to 5 years of relevant experience preferably in Fine Dining
• Possess comprehensive knowledge of your specialty such as handling kitchen equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.