Demi Chef

OCEANIX PRIVATE LIMITED; Singapore; On-site; SGD 32,000 - 52,000; Full time

Job summary

Oceanix Private Limited is seeking a Demi Chef de Partie to support kitchen operations in delivering high-quality culinary experiences in a fast-paced dining setting in Singapore. You will work closely with the Chef de Partie and Commis Chefs to ensure consistency in preparation, cooking, and plating while maintaining food safety standards.

The role requires 1–2 years of relevant experience, knife skills, and a professional culinary qualification.

Qualifications

• Hold a WSQ Food Safety Course Level 1 certificate (formerly Basic Food Hygiene).
• Preferred 1–2 years of experience as a Commis Chef or Demi Chef in a fast-paced restaurant or hotel kitchen environment.
• Professional certificate or diploma in Culinary Arts is desirable.

Responsibilities

• Assist the Chef de Partie in managing daily operations, food preparation, and service setup for your assigned kitchen section.
• Prepare, cook, and plate ingredients to meet strict quality, portion control, and presentation standards.
• Monitor stock levels, track ingredient freshness, and apply proper rotation (FIFO) to minimize kitchen food waste.
• Maintain exceptional cleanliness, sanitation, and safety standards in compliance with Singapore Food Agency (SFA) regulations.
• Collaborate effectively with Commis Chefs and senior kitchen management to ensure smooth service during peak hours.

Skills

Knife skills

Education

WSQ Food Safety Course Level 1 certificate

Culinary Arts certificate

Diploma in Culinary Arts

Job description

Job Summary

Join our premier dining establishment as a Demi Chef de Partie, supporting kitchen operations to deliver exceptional culinary experiences with quality, efficiency, and teamwork.

Responsibilities

• Assist the Chef de Partie in managing daily operations, food preparation, and service setup for your assigned kitchen section
• Prepare, cook, and plate ingredients to meet strict quality, portion control, and presentation standards
• Monitor stock levels, track ingredient freshness, and apply proper rotation (FIFO) to minimize kitchen food waste
• Maintain exceptional cleanliness, sanitation, and safety standards in compliance with Singapore Food Agency (SFA) regulations
• Collaborate effectively with Commis Chefs and senior kitchen management to ensure smooth service during peak hours

Required competencies and certifications

• Hold a valid WSQ Food Safety Course Level 1 certificate (formerly Basic Food Hygiene)

Preferred competencies and qualifications

• Minimum 1-2 years of experience as a Commis Chef or Demi Chef in a fast-paced restaurant or hotel kitchen environment
• Demonstrate strong knife skills and solid understanding of commercial kitchen equipment
• Possess a professional certificate or diploma in Culinary Arts
• Exhibit resilience, positive attitude, and ability to work rotating shifts, weekends, and public holidays