Chef De Partie (Kotuwa)

RESTAURANT 21-BTS PTE. LTD.

Singapore

On-site

SGD 28,000 - 39,000

Full time

5 days ago

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Benefits offered by this job

Good Basic Salary + Birthday Leave + 5

Job summary

Kotuwa is seeking a Chef De Partie to join our lively and casual Sri Lankan kitchen in Singapore. You will manage daily mise en place, follow recipes precisely, and maintain strict hygiene and safety standards while supporting a busy service.

Ideal candidates have 1–3 years’ experience as a Demi Chef or Chef De Partie in casual dining, with good multitasking, communication, and kitchen equipment skills to ensure smooth operations and consistent quality.

Qualifications

Nitec / Higher Nitec / Diploma in Culinary Arts or equivalent.
Minimum 1–3 years in a Demi Chef or Chef De Partie role in a casual restaurant.
Able to multitask and work efficiently under pressure.
Good communications skills; knowledge of safety and hygiene practices.

Responsibilities

In charge of daily mise en place and ordering for the assigned section.
Carry out given recipes and instructions with precision and speed.
Ensure strict health and hygiene practices.
Cleaning, organize and take care of kitchen equipment as per instruction manuals.
Receiving of stock and stock rotation.
Monitor food portion and waste to maintain profit margin.
Prepare staff meals on a rotational basis.
Adhere to the schedule set by Sous Chef or Head Chef.
Follow safety precautions in all daily activities.

Skills

Multitasking under pressure

Communication skills

Food preparation techniques

Hygiene and safety awareness

Education

Nitec / Higher Nitec / Diploma in Culinary Arts

Tools

Kitchen equipment handling

Job description

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Chef De Partie to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

Job Description

In charge of the daily mise en place and ordering for the assigned section.
Carry out given recipes and instructions with precision and speed.
Ensure strict health and hygiene practices.
Cleaning, organize and taking care of kitchen equipment as per instruction manuals
Receiving of stock and stock rotation.
Monitoring food portion and waste to maintain profit margin.
Preparing staff meal on rotational basis
Adhere to the schedule set by Sous Chef or Head Chef
Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
Excellent use of various cooking methods, ingredients, equipment and processes
Able to multitask and work efficiently under pressure
Good communications skills
If you have a Food & Hygiene certificate will be an added advantage.

Only Singaporean

Staff Benefits