Chef de Partie: Open-Flame Grill & Tandoor Master

Culinary Arts Group; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Revolver in Singapore's Tanjong Pagar is seeking a Chef De Partie to lead a dedicated station (Grill/Fire, Tandoor, Prep, or Cold Larder) in a fast-paced, open-kitchen setting. You will work with Head Chef and Sous Chefs to maintain strict culinary consistency and outstanding fire control.

You will ensure ingredient freshness, precise cuts, portion control, and compliance with SFA guidelines while mentoring junior kitchen staff and delivering high-quality dishes in a high-energy service

Qualifications

• Minimum 2 years of culinary experience in a high-volume upscale restaurant or contemporary Asian/Indian establishment.
• Hands-on experience with live-fire cooking, charcoal/binchotan grills, or tandoor ovens is a strong advantage.
• Good spoken English to communicate effectively with kitchen and FOH staff.

Responsibilities

• Take full operational responsibility for your assigned station (Open Wood-Fire / Binchotan Grill, Tandoor, Cold Larder, or Prep) during prep and service.
• Master the control of open-flame cooking, binchotan grilling, and tandoor baking according to Revolver’s recipe specs and presentation standards.
• Operate in an open-kitchen layout in direct view of counter diners, maintaining poise, cleanliness, and efficiency under pressure.
• Ensure raw ingredient freshness, precise cuts, portion control, and complete station prep before lunch and dinner services.
• Adhere to Singapore Food Agency (SFA) hygiene guidelines.
• Guide and support Commis Chefs and kitchen assistants in daily tasks and clean-down routines.

Skills

Live-fire cooking

Binchotan grilling

Tandoor ovens

Open kitchen communication

Job description

Revolver in Singapore's Tanjong Pagar is seeking a Chef De Partie to lead a dedicated station (Grill/Fire, Tandoor, Prep, or Cold Larder) in a fast-paced, open-kitchen setting. You will work with Head Chef and Sous Chefs to maintain strict culinary consistency and outstanding fire control.

You will ensure ingredient freshness, precise cuts, portion control, and compliance with SFA guidelines while mentoring junior kitchen staff and delivering high-quality dishes in a high-energy service