Chef de Partie – Michelin‑Grade Spanish Kitchen

OLIVIA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 33,000 - 50,000; Full time

Job summary

Restaurant Olivia, a Michelin-star Spanish restaurant in Singapore, is seeking a Chef de Partie to support the kitchen team in producing high-quality menu items and maintaining operational standards.

The role involves ensuring hygiene, safety, cost control, and consistency across dishes, while collaborating with the Executive Chef and Sous Chef to develop recipes and costing for monthly profitability. The candidate will participate in stock takes and team briefings.

Responsibilities

• Produce menu items consistently to establishment standards to meet customer expectations
• Maintain hygiene and health and safety standards throughout kitchen operations
• Report equipment failures and hazards promptly to the Executive Chef or senior staff
• Control and report food waste following established procedures
• Rotate stock correctly to use food products before their best-before dates
• Adhere strictly to portion control guidelines to maintain consistency and cost control
• Ensure food production and presentation meet the highest standards as per recipes and performance manuals
• Clean and sanitize work surfaces, refrigeration units, and stores before shift end
• Maintain a high standard of personal appearance and wear correct protective clothing as per codes of practice
• Foster professional working relationships with all staff members at all times
• Secure, clean, and ensure kitchen safety before leaving the shift
• Collaborate with Executive Chef or Sous Chef to produce recipes and costing to help meet monthly profit margins
• Attend all team briefings as required to stay informed and aligned
• Participate in monthly physical stock takes of restaurant inventory, including plates and utensils
• Perform additional job-related duties as assigned

Job description

Restaurant Olivia, a Michelin-star Spanish restaurant in Singapore, is seeking a Chef de Partie to support the kitchen team in producing high-quality menu items and maintaining operational standards.

The role involves ensuring hygiene, safety, cost control, and consistency across dishes, while collaborating with the Executive Chef and Sous Chef to develop recipes and costing for monthly profitability. The candidate will participate in stock takes and team briefings.