Chef de Partie – Japanese Cuisine (Wagyu-focused Fine Dining)

STANAKA ET LUCKYRYU FOOD & BEVERAGE MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A high-end restaurant in Singapore is seeking a skilled Chef de Partie to oversee a specific cooking station, ensuring excellence in the culinary arts and adherence to Michelin-level standards. The ideal candidate has at least 3 years of experience in high-end Japanese cuisine and a strong understanding of culinary aesthetics and hygiene practices. This role offers the opportunity to contribute to a restaurant aiming for Michelin star recognition.

Qualifications

• Minimum 3 years of experience in high-end Japanese cuisine.
• Proven expertise in at least one key station.
• Knowledge of food hygiene and safety practices.

Responsibilities

• Execute and manage cooking and plating in your assigned section.
• Handle daily preparation and ingredient pre-processing.
• Ensure consistency in flavor, presentation, and serving temperature.

Skills

Japanese culinary aesthetics

Team player

Communication in Mandarin or Japanese

Job description

At a high-end Wagyu x Japanese cuisine restaurant aiming for Michelin star recognition, the Chef de Partie is responsible for overseeing a specific station (e.g., grill, simmering, frying) with precision and consistency. This role demands mastery of traditional Japanese cooking techniques and aesthetics, contributing to the overall excellence and harmony of each dish. You will play a critical role in maintaining culinary standards and supporting the head chef’s vision.

■ Key Responsibilities:

• Execute and manage cooking and plating in your assigned section (grill, simmered dishes, fried items, etc.)
• Handle daily preparation and ingredient pre-processing with attention to detail
• Ensure consistency in flavor, presentation, and serving temperature
• Inspect ingredient quality, manage yield, and ensure hygiene standards are met
• Reproduce menu items faithfully under the direction of the Head Chef and Sous Chef
• Provide guidance and be a role model to junior kitchen staff within your section
• Maintain precise timing and coordination for plate delivery
• Collaborate closely with service staff to enhance the total dining experience
• Incorporate seasonality, cultural elements, and refined aesthetics in presentation
• Follow Michelin-level plating and kitchen execution protocols rigorously

■ Qualifications:

• Minimum 3 years of experience in high-end Japanese cuisine (e.g., kaiseki, kappo, fine dining)
• Proven expertise in at least one key station (e.g., grill, simmering, frying)
• Strong sense of Japanese culinary aesthetics—flavor, presentation, tableware selection
• Knowledge of food hygiene and safety practices (HACCP certification a plus)
• Ability to quickly understand and follow detailed instructions
• Strong team player with the willingness to train and support junior staff
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin- or Japanese-speaking guests