Chef De Partie (Pulau Tekong)

NTUC Foodfare; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A food service provider in Singapore is seeking a Chef De Partie with leadership experience in the kitchen. The ideal candidate will manage food quality, supervise staff, and ensure compliance with sanitation standards. A commitment to working night shifts is required, along with a minimum of 4 years in a hot kitchen environment. This position offers a dynamic work environment with responsibilities for food service consistency and team coaching.

Qualifications

• Minimum 4 years of working experience in hot kitchen (preferred hotel/catering/buffet).
• Ability to commit to midnight shift from 8 PM to 8 AM, permanently.

Responsibilities

• Lead kitchen team and ensure quality standards.
• Supervise work stations and implement productivity measures.
• Coach and guide kitchen staff on sanitation procedures.

Skills

Knowledge of one cuisine

Supervisory skills

Communication skills

Job description

Shift Timing:
Rotating Shifts (1-hour break): 8:00 AM – 6:00 PM / 10:00 AM – 8:00 PM
Night Shift (3-hour break): 8:00 PM – 8:00 AM (For Male Staff)

Note: Night shift duties may involve physical tasks traditionally handled by male employees.

Job Description

As a Chef De Partie I/ll, an ideal candidate has to have knowledge and experience in leading a kitchen team and have a specialist skillset in at least one cuisine.

He/she will need to ensure all food items produced in kitchen are in accordance to service and quality standard.

He/she will need to supervisor various work station to ensure productivity and implement new ways of working (wherever required).

Responsible in supporting Junior Sous Chef/Sous Chef in day-to-day operations,

Ensure manpower, operations and service standards are met, consistency in high quality food, handle production orders, keeps up to date on new products, recipes and preparation techniques.

Responsible to coach and guide all kitchen staff and ensure the team adhere to sanitation procedures.

Ensure portioning and menus are followed as plan and will need to have good communication skills.

Job Requirements

Minimum 4 year of working experience in hotkitchen (preferred hotel / catering / buffet)

Able to commit midnight shift from 8pm to 8am, permanently.