Chef De Partie - Institutional Catering #5 day #Morning & Early Afternoon Shift #Off on PH #Asi[...]

MYCELIUM CATERING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading institutional catering service in Singapore is seeking a Chef De Partie to manage kitchen operations. In this role, you will be responsible for preparing dishes, ensuring quality control, and collaborating with the kitchen team. The ideal candidate has a technical culinary certificate and 2-3 years of experience in a similar role. This position offers a full-time schedule with a five-day work week, providing opportunities to excel in a fast-paced environment.

Qualifications

• Minimum technical certificate in relevant culinary field.
• 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi‑outlet setting is preferred.

Responsibilities

• Manage all aspects of kitchen station including preparation, cooking, and presentation.
• Prepare and cook a variety of dishes per restaurant's standards.
• Ensure quality and presentation standards are met.
• Monitor inventory and manage ingredient orders.
• Collaborate with kitchen team to ensure smooth operations.
• Handle pressure and multitask effectively in fast-paced environment.

Skills

Kitchen Management

Food Preparation

Quality Control

Inventory Management

Team Collaboration

Adaptability

Education

Technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations

Job description

About the role:

Chef De Partie - Institutional Catering

Full Time

5 days work week (Mon - Fri), 7am to 4pm

Mycelium Catering

Mycelium Catering is the institutional catering arm of the Food Inc. Group. A veteran food service provider, the Group brings over 20 years of Food & Beverage experience across diverse segments, including fine dining, casual eateries, catering and consultancy services.

You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.

Job Description:

1. Kitchen Management: Responsible for managing all aspects of that station, including preparation, cooking, and presentation of dishes.
2. Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
3. Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
4. Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
5. Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
6. Adaptability: In a fast‑paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.

Job Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi‑outlet setting is preferred.