Chef de Partie - Menu Innovator & Kitchen Leader

LE JARDIN FORT CANNING PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

LE JARDIN FORT CANNING PTE. LTD. is seeking a Chef De Partie who is passionate about food and cooking. You will manage daily kitchen operations, assist in menu development, and ensure compliance with NEA hygiene standards.

The role emphasizes teamwork, leadership, and high-quality food production in a fast-paced dining environment. WSQ Food Hygiene certification is preferred, with opportunities to contribute to menu innovation and guest satisfaction.

Qualifications

• Leadership experience in kitchen teams.
• Strong cost control and inventory management.
• Creative ability to curate new dishes.
• Excellent guest interaction and service mindset.

Responsibilities

• Oversee day-to-day kitchen operations and ensure consistent high-quality food.
• Assist in R&D for new menu items and recipe development.
• Adhere to company policies and NEA food safety regulations.
• Set performance goals for kitchen staff and monitor progress.
• Assist Head Chef with inventory planning and stock orders.
• Ensure proper storage and minimize waste of food and beverages.
• Promote teamwork and coordination with other departments.
• Collaborate with fellow chefs at all levels.
• Perform duties as directed by management.
• Maintain and enforce standard operating procedures for kitchen.
• Monitor and upgrade food hygiene and safety standards.

Skills

Leadership

Cost management

New dishes

Guest interaction

Education

WSQ Food Hygiene certificate

Job description

LE JARDIN FORT CANNING PTE. LTD. is seeking a Chef De Partie who is passionate about food and cooking. You will manage daily kitchen operations, assist in menu development, and ensure compliance with NEA hygiene standards.

The role emphasizes teamwork, leadership, and high-quality food production in a fast-paced dining environment. WSQ Food Hygiene certification is preferred, with opportunities to contribute to menu innovation and guest satisfaction.