Chef De Partie (Hot Kitchen)

CACAO SOCIAL PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary company in Singapore is seeking a CDP to oversee hot kitchen operations, ensuring food safety and hygiene, managing costs, and aiding product innovation. The ideal candidate will supervise junior chefs, coordinate kitchen tasks, and collaborate with R&D for new product development. Applicants with a strong understanding of food safety standards and team management skills are encouraged to apply.

Qualifications

• Understanding of food hygiene and safety standards.
• Ability to supervise and guide junior kitchen staff.
• Skills in collaborating on product development.

Responsibilities

• Ensure hygiene, safety, and compliance in the kitchen.
• Coordinate daily kitchen operations and meet quality standards.
• Supervise junior chefs and provide feedback.
• Collaborate on new product and menu development.

Skills

Food safety knowledge

Team supervision

Food production efficiency

Collaboration with R&D

Job description

Position: CDP
Department: Kitchen / Production

Purpose of Job

To ensure efficient hot kitchen operations by upholding food safety and hygiene standards, managing production costs, supporting product innovation, and maintaining team productivity while consistently delivering high-quality culinary products.

1. Hygiene, Safety & Compliance

• Comply with the organisation’s personal hygiene, food safety, and sanitation standards at all times.

• Adhere strictly to workplace safety and health (WSH) policies and procedures.

• Ensure the kitchen environment meets all regulatory health and safety requirements to prevent accidents and food safety incidents.

2. Kitchen Operations & Production

• Carry out daily food preparation and kitchen duties as assigned by immediate superiors.

• Follow instructions and recommendations from Head Chef / Chef de Cuisine to complete daily tasks efficiently.

• Coordinate daily kitchen operations to meet production schedules and quality standards.

• Estimate daily production requirements and ensure adequate preparation.

• Check the quality of raw and cooked food products to ensure standards are consistently met.

• Ensure food production, preparation, and presentation meet the highest quality standards at all times.

• Apply proper food handling, storage, and preservation methods, including temperature control.

• Maintain knowledge of standard procedures related to food preparation, receiving, storage, and sanitation.

3. Team Supervision & Communication

• Supervise and guide junior chefs or commis where required.

• Provide daily feedback and report operational or quality issues promptly.

• Support a collaborative and productive kitchen work environment.

4. Product & Menu Development

• Collaborate with the product and R&D teams to develop new products and improve existing recipes.

• Follow R&D Standard Operating Procedures (SOPs) during product development.

• Conduct costing for new menu items to ensure profitability and alignment with budget objectives.

Application: Interested applicants can email their resume to [e-mail] and [e-mail]