Demi Chef (Specialty Restaurant)

MANDAI RESORTS PTE. LTD.; Singapore; On-site; SGD 27,000 - 36,000; Full time

Job summary

MANDAI RESORTS PTE. LTD. is seeking a passionate culinary professional to join our Specialty Restaurant as a Demi Chef. You will support the kitchen brigade in delivering refined dining experiences that reflect high standards of quality and service.

As a Demi Chef, you will assist in menu development, ensure mise en place, maintain HACCP compliance, and mentor junior staff in a luxury resort environment in Singapore.

Qualifications

• 1–2 years’ fine-dining experience, preferably in hospitality or F&B.
• Nitec/Higher Nitec in Culinary or Hospitality Management or related field.
• Strong knowledge of food preparation techniques and culinary terminology.

Responsibilities

• Prepare and present high-quality dishes aligned with the restaurant’s specialty cuisine.
• Assist in daily kitchen operations with Sous Chef and Chef de Partie.
• Uphold HACCP, food safety, cleanliness and safe handling practices.
• Ensure mise en place is ready for service and maintain kitchen organization.
• Participate in menu development and mentor junior kitchen staff.

Skills

Food prep techniques

Culinary terminology

Time management

Work under pressure

Education

Nitec/Higher Nitec in Culinary or Hospitality Management

Job description

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our Specialty Restaurant as our Demi Chef.

As a Demi Chef, you will support the kitchen brigade in delivering refined and exceptional dining experiences that reflect the highest standards of quality, artistry, and service excellence.

This is a unique opportunity to be part of a dynamic culinary team dedicated to innovation, seasonality, and the finest ingredients, all within the inspiring environment of a luxury destination.

Key Responsibilities

The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

• Prepare and present high-quality dishes aligned with the restaurant’s specialty cuisine and the resort’s brand standards.
• Work closely with the Chef de Partie and Sous Chef to manage daily operations, ensuring smooth kitchen workflow and timely service.
• Uphold the highest standards of food hygiene, cleanliness, and safety, adhering to HACCP and all food safety regulations.
• Ensure mise en place is completed to standard and on time for service.
• Assist in training and mentoring junior kitchen staff as needed.
• Participate in menu development and tastings, contributing ideas that enhance the guest dining experience.
• Maintain inventory control, minimize food waste, and support cost-efficiency practices.
• Adapt to the dynamic pace of a luxury kitchen, ensuring precision and consistency in every dish served.
• Demonstrate a deep respect for ingredients, sustainability, and culinary excellence.

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
• 1 to 2 years’ fine-dining experience, preferably in the hospitality or food & beverage industry.
• Strong knowledge of food preparation techniques and culinary terminology.
• Excellent organizational and time management skills.
• Ability to work under pressure.
• Passion for food and a commitment to delivering high-quality cuisine.