Demi Chef de Partie — Elevate Plates & Prep Mastery

Revolver; Singapore; On-site; SGD 28,000 - 36,000; Full time

Job summary

Revolver in Singapore is seeking a Demi Chef de Partie to support the Chef de Partie in daily kitchen operations. You will help prepare, cook, and plate dishes while upholding the restaurant’s standards of quality and presentation.

Candidates should have at least 1 year of experience, solid knowledge of kitchen operations, food safety, and hygiene, and thrive under pressure in a fast-paced, team-oriented setting. A passion for food and innovation is essential.

Qualifications

• Minimum 1 year of experience in a similar role.
• Sound knowledge of kitchen operations, food safety, and hygiene standards.
• Ability to work under pressure in a fast-paced, team-oriented environment.
• Passion for food, presentation, and innovation.

Responsibilities

• Assist in the preparation, cooking, and presentation of dishes in your assigned section.
• Maintain consistency and quality in every dish served, according to recipes and standards set by the Head Chef.
• Take responsibility for mise en place and ensure your section is ready for service.
• Ensure proper stock control, labelling, and storage in accordance with SFA (Singapore Food Agency) guidelines.
• Work closely with the Chef de Partie to ensure smooth operations during service.
• Uphold the highest standards of food hygiene and cleanliness at all times.
• Support junior kitchen staff with training and development as needed.

Skills

Kitchen operations

Food safety

Teamwork under pressure

Food presentation

Job description

Revolver in Singapore is seeking a Demi Chef de Partie to support the Chef de Partie in daily kitchen operations. You will help prepare, cook, and plate dishes while upholding the restaurant’s standards of quality and presentation.

Candidates should have at least 1 year of experience, solid knowledge of kitchen operations, food safety, and hygiene, and thrive under pressure in a fast-paced, team-oriented setting. A passion for food and innovation is essential.