Japanese Chef de Partie

Tourlife Consultants; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant in Singapore is seeking a passionate Chef de Partie to prepare high-quality dishes using authentic Japanese culinary techniques. The ideal candidate has a minimum of 3 years of experience in a Japanese restaurant and strong leadership skills. Responsibilities include overseeing kitchen sections, maintaining cleanliness and hygiene, and collaborating with the team. This is an exciting opportunity to bring authentic Japanese flavors to Singapore's culinary landscape.

Qualifications

• Minimum 3 years of experience in a Japanese restaurant.
• Strong proficiency in Japanese culinary techniques.
• Ability to work efficiently under pressure in a high-paced kitchen environment.

Responsibilities

• Prepare high-quality dishes following authentic Japanese culinary techniques.
• Lead and oversee assigned kitchen sections for efficient operations.
• Ensure meticulous presentation of food to maintain high standards.
• Maintain cleanliness and hygiene in compliance with food safety regulations.
• Monitor food inventory and coordinate orders.

Skills

Japanese culinary techniques

Leadership skills

Teamwork

Communication skills

Job description

About the Employer: Embark on a culinary journey with us at our Japanese Izakaya in the heart of Tanjong Pagar! We are on the lookout for a passionate and skilled Chef de Partie to bring authentic Japanese flavors to Singapore. If you have a strong foundation in Japanese cuisine and a drive to excel in a fast‑paced kitchen, we want you to be part of our dynamic team.

Job Responsibilities:

Prepare high-quality dishes following authentic Japanese culinary techniques and recipes.

Lead and oversee assigned kitchen sections, ensuring smooth and efficient operations.

Ensure precise and meticulous presentation of food, maintaining the restaurant’s high standards.

Maintain the highest levels of cleanliness and hygiene in compliance with food safety regulations.

Monitor food inventory and kitchen supplies, coordinating orders to ensure seamless operations.

Collaborate closely with other chefs and management to execute the restaurant’s vision.

Perform any ad‑hoc duties assigned by management.

Job Requirements:

Minimum 3 years of experience in a Japanese restaurant.

Strong proficiency in Japanese culinary techniques.

Ability to work efficiently under pressure in a high‑paced kitchen environment.

Strong leadership and teamwork skills, with experience in guiding and mentoring junior staff.

Excellent communication and interpersonal skills.

Commitment to upholding cleanliness, hygiene, and food safety standards.