Chef de Partie – Indian Cuisine, High-Volume Kitchens

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 36,000 - 51,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking an experienced Chef De Partie to lead Indian cuisine production at Foodfab @ Mandai. You will craft curries, tandoor items, rice dishes, and snacks while ensuring consistency, safety, and on-time delivery during service.

You will supervise junior kitchen staff, assist in menu planning and recipe standardization, monitor waste, and uphold hygiene standards in a high-volume catering environment.

Qualifications

• Minimum 3-5 years of experience as Chef De Partie or similar in Indian cuisine.
• Experience in hotel, restaurant, catering, banquet, or large-volume food production.
• Strong knowledge of authentic Indian cooking techniques, spices and regional cuisines.
• Ability to supervise and train junior kitchen staff.
• Good understanding of food safety, hygiene and sanitation.
• Culinary certification or relevant qualification is an advantage.

Responsibilities

• Cook and prepare dishes according to menu.
• Maintain taste, presentation, portion control, and quality.
• Support large-scale catering and banquet functions.
• Monitor food prep to ensure quality and safety.
• Maintain clean, sanitary kitchen areas and equipment.
• Comply with food safety, hygiene and safety regulations.
• Record daily temperature checks for food safety.
• Assist in menu planning, recipe standardization, and costing.
• Manage inventory, FIFO, and minimize waste.
• Supervise junior kitchen staff and ensure smooth operations.
• Ensure mise en place and availability of items during service.
• Report equipment issues and assist during peak periods.

Skills

Indian cuisine expertise

Food safety HACCP

Leadership / supervision

Time management

Teamwork

Menu planning

Job description

Sodexo Singapore Pte Ltd is seeking an experienced Chef De Partie to lead Indian cuisine production at Foodfab @ Mandai. You will craft curries, tandoor items, rice dishes, and snacks while ensuring consistency, safety, and on-time delivery during service.

You will supervise junior kitchen staff, assist in menu planning and recipe standardization, monitor waste, and uphold hygiene standards in a high-volume catering environment.