Chef De Partie (Senior Chef)

1939 PRIVATE LIMITED; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

An innovative F&B holding company in Singapore is seeking an experienced Chef De Partie to supervise kitchen operations. The role involves overseeing food preparation, ensuring high-quality standards are met, and managing junior staff. The ideal candidate has experience in a similar role and holds a valid food certification. This exciting opportunity offers benefits like dining credits, insurance coverage, and performance bonuses.

Benefits

Dining credits

Staff discount

Dental and group insurance coverage

On-site laundry service

Staff meals provided

AWS and performance bonus

Qualifications

• Past experience as a Chef De Partie or similar role in a professional kitchen.
• Strong understanding of kitchen safety, hygiene and food handling standards.
• Ability to work well under pressure and manage a team effectively.

Responsibilities

• Oversee and execute food preparation at assigned station(s).
• Ensure dishes are prepared to restaurant standards.
• Maintain cleanliness and hygiene in the kitchen.

Skills

Kitchen safety standards

Hygiene standards

Team management

Excellent communication

Food presentation

Education

Valid food license/certification

Job description

We are helping our client to look for an experienced and dedicated Chef De Partie (Senior Chef), to join our culinary team. You will be responsible for supervising specific stations in the kitchen, ensuring all food preparations meet high-quality standards, maintaining stock levels and upholding cleanliness and safety standards.

Our client, is a dynamic F&B holding company powered by a seasoned leadership team with over 20 years of experience. They have not only built but also transformed award-winning brands across Southeast Asia, Europe and beyond. Acting not just as investors but also passionate turnaround specialists seeking to breathe new life into iconic F&B properties, they aim to blend rich heritage with bold innovation.

The restaurant itself is a strikingly unique concept, spread across four floors, each designed with its own distinct theme. By combining creative design with elevated cuisine, the aim is to captivate diners with a one-of-a-kind experience that blends atmosphere, storytelling, and exceptional food.

Key Responsibilities:

• Oversee and execute food preparation, cooking at assigned station(s).
• Ensure all dishes prepared are in line with restaurant standards and presentation.
• Keeping cleanliness and hygiene standards at all stations, adhering to safety regulations.
• Stock taking and inventory management.
• Supervise and support junior kitchen staff within the station.
• Collaborate with the head chef to create and implement menus and specials.
• Ensure compliance with all food safety and license requirements, maintaining relevant certifications.

Requirements:

• Past experience as a Chef De Partie or similar role in a professional kitchen.
• Holding a valid food license/certification.
• Strong understanding of kitchen safety, hygiene and food handling standards.
• Ability to work well under pressure and manage a team effectively.
• Excellent communication and leadership skills.

Staff Benefits:

• Dining credits and Staff Discount.
• Dental and Group insurance coverage.
• Laundry service provided on-site.
• Staff meal provided.
• AWS and Variable Performance Bonus subjected to company and individual’s performance