F&B Chef de Partie — Lead a High-Impact Kitchen

Marina Bay Sands; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Marina Bay Sands in Singapore invites an experienced Chef de Partie to lead a section under the Sous and Head Chef. You will oversee preparation, cooking, presentation of dishes, and development of junior staff, ensuring adherence to menus and standards.

A strong grasp of hygiene and inventory is essential, with readiness to work rotating shifts and weekends. The ideal candidate has a culinary degree and at least five years of full-kitchen experience, including two in a similar role, and a

Qualifications

• Diploma/Degree in Culinary Arts or related field preferred.
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Demonstrates a full understanding of their role and carries it out in line with their job description.
• Communicates clearly, professionally and concisely whilst actively listening to others.

Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce.
• You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Skills

Kitchen leadership

Time management

Food hygiene

Menu knowledge

Education

Diploma/Degree in Culinary Arts

Job description

Marina Bay Sands in Singapore invites an experienced Chef de Partie to lead a section under the Sous and Head Chef. You will oversee preparation, cooking, presentation of dishes, and development of junior staff, ensuring adherence to menus and standards.

A strong grasp of hygiene and inventory is essential, with readiness to work rotating shifts and weekends. The ideal candidate has a culinary degree and at least five years of full-kitchen experience, including two in a similar role, and a