Chef De Partie (Indian Cuisine)

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 42,000 - 76,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking an experienced Chef de Partie specializing in Indian cuisine to join our busy kitchen. You will prepare dishes, ensure consistency, supervise junior staff, and contribute to menu planning and cost control.

You will work in a high-volume catering environment, maintain HACCP and hygiene standards, and support peak service periods while delivering quality meals to clients. Previous hotel/restaurant experience is preferred.

Qualifications

• Minimum 3–5 years of Chef De Partie experience in Indian cuisine.
• Experience in hotel, restaurant, catering, or central kitchen with high-volume production.
• Strong knowledge of authentic Indian cooking techniques and spices.
• Ability to supervise junior kitchen staff and maintain safety standards.

Responsibilities

• Cook and prepare assigned Indian dishes according to the menu and promotions.
• Maintain taste, presentation, portion control, and food quality.
• Support large-scale catering and high-volume production with timely service.
• Monitor safety, hygiene, and cleanliness in all kitchen areas.
• Conduct daily temperature checks for food safety compliance.
• Plan menus, standardize recipes, and assist with food costing.
• Manage inventory, FIFO, and minimize waste.
• Supervise and train junior kitchen staff for smooth operations.
• Ensure mise en place and availability of items during service.
• Report equipment issues promptly and support peak periods.

Skills

Chef De Partie

Indian cuisine

HACCP & hygiene

Team supervision

Food safety

Job description

Key Responsibilities

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).



• Ensure consistency in taste, presentation, portion control, and food quality across all food production activities.


• Support large-scale catering, banquet functions, institutional dining, and bulk meal production while meeting service timelines.


• Monitor food preparation and cooking processes to maintain quality, safety, and efficiency.


• Ensure all kitchen areas, equipment, utensils, and workstations are maintained in a clean and sanitary condition.


• Comply with all company policies and government regulations relating to food safety, hygiene, and workplace safety standards.


• Conduct and record daily temperature checks for refrigerators, freezers, and cooked food in accordance with food safety requirements.


• Assist the Sous Chef and Head Chef in menu planning, recipe standardization, food costing, and special promotions.


• Manage inventory, stock rotation (FIFO), and minimize food wastage.


• Supervise and guide Assistant Cooks, Kitchen Helpers, and other junior kitchen staff to ensure smooth kitchen operations.


• Ensure sufficient mise en place and availability of menu items throughout service periods.


• Report equipment malfunctions and maintenance issues promptly to management.


• Support kitchen operations during peak periods and perform any other duties assigned by management.

Key Requirements

• Minimum 3-5 years of relevant experience as a Chef De Partie or similar role specializing in Indian cuisine.


• Proven experience in the hotel, restaurant, catering, banquet, central kitchen, institutional catering, or high-volume food production environment.


• Strong knowledge of authentic Indian cooking techniques, spices, ingredients, and regional cuisines.


• Experience in large-volume meal production and catering operations is highly preferred.


• Ability to prepare curries, tandoor items, rice dishes, snacks


• Good understanding of food safety, HACCP, hygiene, and sanitation practices.


• Strong organizational and time-management skills with the ability to work under pressure in a fast-paced environment.


• Ability to supervise and train junior kitchen team members.


• Good communication and teamwork skills.


• Culinary certification or relevant professional qualification is an advantage.