Chef de Partie/Senior Chef de Partie (Sol & Ora)

1-PRODUCTION PTE. LTD.; Singapore; On-site; SGD 30,000 - 45,000; Full time

Job summary

A prominent culinary establishment in Singapore is seeking a skilled Chef de Partie to oversee kitchen operations and ensure food quality meets standards. The ideal candidate should have culinary qualifications, 1-3 years of experience, and the ability to work efficiently in a fast-paced environment. This role involves training junior chefs, managing inventory, and maintaining kitchen safety and hygiene.

Benefits

Sentosa Pass for free workplace access

Qualifications

• 1–3 years’ experience in a professional kitchen, preferably in the relevant cuisine.
• Proficient in preparing and cooking dishes within the assigned section.
• Knowledge of hygiene, food safety, and kitchen procedures.

Responsibilities

• Ensure recipes are followed and food quality meets company standards.
• Supervise kitchen stations and oversee daily operations.
• Maintain cleanliness, safety, and organization in kitchen and storage areas.

Skills

Culinary skills

Team collaboration

Organizational skills

Time management

Education

Culinary qualification

Job description

Sol & Ora is seeking a skilled and dedicated Chef de Partie to assist in the administration and operation of a designated kitchen area. Reporting to the Junior or Sous Chef, you will ensure consistent food quality and standards, uphold company policies, and manage budgeted food costs for your assigned outlet. This role plays a key part in delivering exceptional culinary experiences while supporting the overall efficiency and success of the kitchen team.

Job Description

• Ensure recipes are followed and food quality meets company standards.
• Supervise kitchen stations and oversee daily operations.
• Maintain cleanliness, safety, and organization in kitchen and storage areas.
• Manage inventory, requisitions, transfers, and minimize food waste.
• Suggest buffet setups, displays, and themed event ideas.
• Train and mentor junior chefs on recipes, menus, and promotions.
• Ensure staff grooming, hygiene, and professional standards.
• Maintain clear communication with Sous Chef and kitchen team.

Job Requirements

• Culinary qualification or relevant professional experience.
• 1–3 years’ experience in a professional kitchen, preferably in the relevant cuisine.
• Proficient in preparing and cooking dishes within the assigned section.
• Knowledge of hygiene, food safety, and kitchen procedures.
• Ability to work efficiently under pressure in a fast-paced environment.
• Team player with good communication and organizational skills.
• Flexible to work shifts, weekends, and public holidays.

A Sentosa Pass will be provided to give you free access to your workplace via the Sentosa Monorail.