Demi Chef

MARCY'S RESTAURANT PTE. LTD.; Singapore; On-site; SGD 31,000 - 47,000; Full time

Benefits offered by this job

Evening shifts

Daily staff meal

Late-night transport home

Growth opportunities to Chef de Partie

Job summary

Marcy's Restaurant in Singapore is seeking a capable Chef de Partie to run a busy seafood station. You will prep, cook, plate, and service orders with confidence, while maintaining sharp mise en place and a clean, food-safe station.

You will collaborate with the Sous Chef and Head Chef on new dishes and seasonal menus, and guide junior cooks. The role offers evening shifts, growth opportunities, and staff meal benefits.

Qualifications

• Solid knife skills and ability to handle fresh seafood.
• Comfortable working in a busy à la carte/seafood kitchen.
• Willingness to learn new techniques and flavors.

Responsibilities

• Run your section with confidence: prep, cooking, plating and service, on time.
• Keep mise en place sharp and station clean, food-safe.
• Work with Sous Chef and Head Chef on new dishes and seasonal menus, contribute ideas at the pass.
• Assist with stock checks, ordering and rotation; learn cost and waste management.
• Mentor commis chefs and lead the section when the Chef de Partie is off.

Skills

Knife skills

Seafood handling

Team player

Calm under pressure

Curious to learn

Education

WSQ Food Safety Level 1

Job description

Come join the crew at Marcy's!
We're a seafood bistro that's fun, a little moody, and full of character. In our kitchen you'll work with raw and cooked seafood in all its forms, learn how the seasons change what comes out of the sea, and sharpen your skills in one of Singapore's busiest casual-upscale kitchens.

Who are we?

Marcy's sits in the heart of Duxton. It's a seafood bistro that takes familiar ideas and gives them a twist. We cook where Latin America meets Southeast Asia, pairing the best local and regional herbs, spices and aromatics with seafood in ways you won't find anywhere else. Our intimate bar runs late, and the room has a buzz that keeps guests coming back.

We believe true hospitality starts in the back of house. That means we take care of our own first.

What you'll do

• Run your section with confidence: prep, cooking, plating and service, done right and on time
• Keep your mise en place sharp and your station clean, organised and food-safe
• Work alongside the Sous Chef and Head Chef on new dishes and seasonal menus, and bring your own ideas to the pass
• Help with stock checks, ordering and rotation, and learn how a kitchen manages cost and waste
• Guide and support our commis chefs, and step up to lead the section when the Chef de Partie is off

Who we're looking for

• At least 1–2 years in a similar role, ideally in a busy à la carte or seafood kitchen
• Solid knife skills, and comfortable handling and preparing fresh seafood (or keen to master it)
• Calm under pressure. When the tickets pile up, you get sharper.
• A real team player. You can count on us, and we can count on you.
• Curious and hungry to learn, with big flavours and new techniques
• WSQ Food Safety Course Level 1 certified, or willing to get certified

What you'll get

• Evening shifts only, with no split shifts
• 44 hours a week across 5 days, with 2 days off
• Daily staff meal (and it's a good one)
• Late-night transport home
• Chefs and managers who'll help you settle in and grow fast
• A kitchen culture that's high-energy, supportive and actually fun
• Rewards and recognition for great work

Plus the extras

• Competitive salary package and incentives
• Training and a clear path to Chef de Partie and beyond, at your own pace
• Discounts across PleasureCraft Group venues for you, your family and friends