Japanese Chef de Partie

TOURLIFE CONSULTANTS PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary restaurant in Singapore is seeking a passionate Chef de Partie to prepare authentic Japanese dishes and lead kitchen sections. Candidates should have at least 3 years of experience in a Japanese restaurant, strong culinary skills, and the ability to work in a fast-paced environment while upholding food safety standards.

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 and recipes.
• Lead and oversee assigned kitchen sections.
• Ensure the highest levels of cleanliness and hygiene.

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.