Chef de Partie — Lead a Station, Mentor Team, Fast-Paced

SHUN TAK REAL ESTATE (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

SHUN TAK REAL ESTATE (SINGAPORE) PTE. LTD. operates Artyzen Singapore; a luxury hotel seeking an experienced Chef de Partie to assist in delivering high-quality dishes and maintain kitchen standards.

You will handle a specific section, train juniors, ensure food safety, and work flexible hours, including nights and weekends. The role emphasizes teamwork, efficiency, and passion for cuisine in a dynamic environment.

Qualifications

• Proven experience as a Chef de Partie in a high-volume, fast-paced kitchen environment.
• Strong knowledge of kitchen operations, including food preparation, cooking, and plating techniques.
• Good communication skills, and the ability to work effectively as part of a team.
• Must be available to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Assist in the preparation of high-quality dishes that meet the restaurant’s standards.
• Take responsibility for a specific section in the kitchen and ensure that it runs smoothly and efficiently.
• Train and mentor junior team members in the section, and provide guidance and support where needed.
• Ensure that all food is prepared and presented to the highest standards of quality and freshness.
• Maintain a clean and safe working environment, and adhere to all health and safety regulations.
• Assist in the ordering and monitoring of stock levels, and ensure that all necessary equipment is available and in good working order.
• Work collaboratively with the rest of the kitchen team to ensure that all dishes are delivered to the guests in a timely manner.

Skills

Teamwork

Communication

Time management

Adaptable

Job description

SHUN TAK REAL ESTATE (SINGAPORE) PTE. LTD. operates Artyzen Singapore; a luxury hotel seeking an experienced Chef de Partie to assist in delivering high-quality dishes and maintain kitchen standards.

You will handle a specific section, train juniors, ensure food safety, and work flexible hours, including nights and weekends. The role emphasizes teamwork, efficiency, and passion for cuisine in a dynamic environment.