Demi Chef De Partie / Chef De Partie

PSGourmet Pte Ltd; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

A prominent culinary establishment in Singapore is looking for a dedicated kitchen staff member responsible for daily food preparation and ensuring high service levels. Candidates should have at least 1-2 years of relevant experience and a professional kitchen apprenticeship or training certificate. You will support senior chefs and handle food safety and hygiene practices diligently. This role requires flexibility and a team-oriented approach in a fast-paced kitchen environment.

Qualifications

• Minimum professional kitchen apprenticeship or industry training certificate.
• At least 1-2 years of relevant working experience.
• Knowledge in food handling and preparation.
• Team player and good interpersonal skills.
• Able to work in a fast paced environment.

Responsibilities

• Support the Chef De Partie and/or Sous Chef in daily operations.
• Ensure kitchen wastage is minimal and control stock inventory.
• Communicate product knowledge to relevant personnel.
• Liaise with Sous Chef/Head Chef on new menus/dishes/systems.
• Complete mis en place accordingly.
• Report maintenance issues to Junior/Sous Chef.
• Adhere to food safety, sanitation, and hygiene requirements.
• Follow Company policies and procedures.
• Be flexible and help in the kitchen during busy times.
• Take on adhoc duties/projects assigned by Supervisor.

Skills

Food handling

Team player

Interpersonal skills

Education

Professional kitchen apprenticeship or industry training certificate

Job description

This role will be responsible for daily food preparation and to demonstrate and help to maintain high levels of service that consistently meets/exceeds the expectations of guests.

RESPONSIBILITIES

• To support the Chef De Partie and/or Sous Chef in the daily operations and work
• To ensure minimum kitchen wastage and control stock inventory
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy timob description for es if required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional kitchen apprenticeship or industry training certificate
• At least 1-2 years of relevant working experience
• Knowledge in food handling and preparation
• Team player and good interpersonal skills
• Able to work in a fast paced environment