DEMI CHEF

OCEANIX PRIVATE LIMITED; Singapore; On-site; SGD 32,000 - 46,000; Full time

Job summary

OCEANIX PRIVATE LIMITED is seeking a Demi Chef de Partie in Singapore to support daily kitchen operations and uphold exceptional culinary standards. You will assist the Chef de Partie in food preparation, cooking, and plating for your assigned station, ensuring quality, portion control, and presentation.

The role requires strong knife skills, a relevant culinary qualification, and the ability to work rotating shifts, weekends, and public holidays in a fast-paced dining environment.

Qualifications

• Hold a valid WSQ Food Safety Course Level 1 certificate.
• Minimum 1–2 years of experience as a Commis Chef or Demi Chef in a fast-paced restaurant or hotel kitchen.
• Strong knife skills and solid understanding of commercial kitchen equipment.
• Professional certificate or diploma in Culinary Arts.
• Resilience, positive attitude, and ability to work rotating shifts, weekends, and public holidays.

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 quality, portion control, and presentation standards.
• Monitor stock levels, track ingredient freshness, and apply FIFO to minimize food waste.
• Maintain cleanliness, sanitation, and safety in compliance with SFA regulations.
• Collaborate with Commis Chefs and senior kitchen management to ensure smooth service during peak hours.

Skills

Knife skills

Food preparation

Experience as Commis/Demi Chef

Education

Certificate or Diploma in Culinary Arts

WSQ Food Safety Course Level 1

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