Chef De Partie (Hot Kitchen)

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

Job summary

A leading culinary establishment in Singapore seeks a CDP to oversee hot kitchen operations, ensuring adherence to food safety and hygiene standards while managing production efficiency. The ideal candidate will guide junior chefs, maintain high food quality, and collaborate on product development. This position offers the opportunity to innovate within a dynamic kitchen environment.

Qualifications

• Knowledge of food safety and hygiene standards.
• Ability to coordinate kitchen operations effectively.
• Experience in supervising junior kitchen staff.

Responsibilities

• Ensure compliance with hygiene and safety standards.
• Supervise and guide junior chefs.
• Prepare daily food items and maintain quality.

Skills

Food handling

Team supervision

Hygiene compliance

Food quality control

Collaboration

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]