Cook/Chef De Partie

INVIVO F&B SINGAPORE PTE. LTD.; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

INVIVO F&B SINGAPORE PTE. LTD. is seeking a highly independent Chef de Partie to take full ownership of a kitchen section within a fast-paced café environment.

This role runs service with minimal supervision, maintains consistency, and proactively manages prep, ordering, and standards. You will own an assigned section (hot, cold, brunch, or pastry), plan mise en place, lead during service, monitor stock and costs, ensure food safety in line with SFA, and train junior staff while collaborating

Qualifications

• Independent and reliable chef with ability to work with minimal supervision.
• Experience in a kitchen with mise en place and inventory management.
• Knowledge of Singapore Food Hygiene Standards (SFA) is a plus.

Responsibilities

• Own and manage an assigned kitchen section during service.
• Plan and execute daily mise en place based on forecast.
• Maintain speed, organization, and consistency during service.
• Monitor stock levels, order supplies, and manage portion control.
• Uphold food safety and hygiene across your section.
• Guide and support junior staff and coordinate with front-of-house.

Job description

We are looking for a highly independent and reliable Chef de Partie to take full ownership of a kitchen section within a fast-paced café environment. This role requires someone who can run service with minimal supervision , maintain consistency, and proactively manage prep, ordering, and standards.

Key Responsibilities

Section Ownership

• Fully manage and take ownership of an assigned kitchen section (hot, cold, brunch, or pastry)
• Plan and execute daily mise en place independently based on forecasted business
• Ensure readiness for service without requiring supervision

Service Leadership

• Run your section autonomously during service periods
• Maintain speed, organization, and consistency under pressure
• Anticipate issues and resolve them proactively during service

Quality Control

• Ensure all dishes meet established standards for taste, presentation, and portioning
• Maintain consistency across all service periods without reliance on supervision

Stock & Cost Management

• Monitor stock levels and initiate orders when required
• Minimize wastage and manage portion control effectively
• Ensure proper storage, rotation (FIFO), and labelling of ingredients

Food Safety & Compliance

• Maintain strict adherence to Singapore food hygiene standards (SFA)
• Ensure workstation cleanliness and organization at all times
• Take responsibility for hygiene and food safety within your section

Team Contribution

• Support and guide junior staff when needed
• Communicate effectively with kitchen and front-of-house teams
• Step in to support other sections when required