Chef de Partie [Hotel/ Central]

SEARCH AVENUE PRIVATE LIMITED; Singapore; On-site; SGD 28,000 - 46,000; Full time

Job summary

SEARCH AVENUE PRIVATE LIMITED in Orchard, Singapore seeks an experienced Chef de Partie to lead daily food preparation in a luxury hotel kitchen. You will work closely with the Sous Chef to ensure high standards of quality, consistency, and presentation across the menu.

The role emphasizes HACCP compliance, efficient mise-en-place, and training junior staff while maintaining a collaborative, professional kitchen environment in a fast-paced setting.

Qualifications

• ITE in culinary or equivalent.
• At least 3 years of culinary experience in hotels/restaurants.

Responsibilities

• Oversee daily food preparation within the assigned kitchen section.
• Ensure food quality, consistency and presentation meet hotel standards.
• Coordinate mise-en-place and ensure timely preparation of dishes.
• Support the Sous Chef in daily kitchen operations, menu execution and special events.
• Guide and train junior culinary team members to maintain operational standards.
• Assist with inventory management, portion control and food cost monitoring.
• Minimise food wastage and ensure proper storage and rotation of ingredients.
• Maintain kitchen cleanliness and comply with HACCP, food safety and workplace safety standards.
• Collaborate with other kitchen sections to ensure smooth service delivery.

Skills

Team leadership

Food preparation

HACCP

Food safety

English communication

Education

ITE in culinary

Job description

Location: Orchard

Working Hours: 5 days work week, shift required

Our client is a leading international hospitality company. They are seeking a skilled and passionate Chef de Partie to join their culinary team. You will be responsible for overseeing food preparation and production within the assigned kitchen section, ensuring every dish meets the hotel's standards for quality, consistency and presentation.

Working closely with the Sous Chef and wider culinary team, you will contribute to the smooth running of daily kitchen operations, uphold the highest standards of food safety and hygiene, and help deliver an exceptional dining experience for our guests. This role also involves supporting junior team members, managing ingredients efficiently and maintaining a collaborative, professional kitchen environment.

Job Responsibilities

• Oversee daily food preparation and cooking within the assigned kitchen section.
• Ensure food quality, consistency and presentation meet hotel standards.
• Coordinate mise-en-place and ensure timely preparation of dishes.
• Support the Sous Chef in daily kitchen operations, menu execution and special events.
• Guide and train junior culinary team members to maintain operational standards.
• Assist with inventory management, portion control and food cost monitoring.
• Minimise food wastage and ensure proper storage and rotation of ingredients.
• Maintain kitchen cleanliness and comply with HACCP, food safety and workplace safety standards.
• Collaborate with other kitchen sections and departments to ensure smooth service delivery.

Requirements

• Minimum ITE in culinary or equivalent.
• At least 3 years of culinary experience in hotels, restaurants or hospitality establishments.
• Previous experience as a Demi Chef de Partie or in a similar role is preferred.
• Culinary or hospitality qualifications are an advantage.
• Good knowledge of food preparation techniques, kitchen operations and food safety standards.
• Familiarity with Western, Asian or other relevant cuisines.
• Strong teamwork, communication and organisational skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good spoken English preferred.
• Experience in luxury hotels or international hospitality brands is an advantage.

We regret that only shortlisted candidates will be notified.