Kitchen Maestro: Chef de Partie & Station Lead

CITA RASA SELATAN PTE. LTD.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

CITA RASA SELATAN PTE. LTD. in Singapore is seeking a seasoned culinary professional to oversee daily kitchen operations, manage inventory, and collaborate with the culinary team to deliver consistent, high-quality dishes.

You will follow health and safety standards, control food costs, and maintain an efficient, clean workstation while adapting to feedback and a fast-paced environment. This role requires leadership, excellent communication, and the ability to multitask across stations.

Qualifications

• At least 5 years of experience in a similar culinary role.
• Knowledge of best practices for kitchen safety and sanitation.
• Excellent listening and communication skills.
• Multitasking and organizational ability.

Responsibilities

• Oversee daily kitchen operations and ensure efficient workflow
• Monitor inventory levels and order supplies as needed
• Conduct stocktaking and order supplies for your station to ensure ingredient availability
• Adapt food preparation methods based on feedback to improve dish quality
• Assist in other kitchen areas as needed to support overall kitchen function
• Manage kitchen tasks efficiently under pressure in a fast-paced environment to maintain smooth operations
• Collaborate with culinary team members to deliver consistent food quality and excellent service
• Follow directions from the Head Chef to execute menu items accurately
• Maintain a clean, safe, and sanitary workstation to comply with health and safety standards
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Order food, kitchen equipment, and supplies while maintaining accurate inventory records

Skills

Culinary experience

Kitchen safety

Communication

Multitasking

Organizational skills

Job description

CITA RASA SELATAN PTE. LTD. in Singapore is seeking a seasoned culinary professional to oversee daily kitchen operations, manage inventory, and collaborate with the culinary team to deliver consistent, high-quality dishes.

You will follow health and safety standards, control food costs, and maintain an efficient, clean workstation while adapting to feedback and a fast-paced environment. This role requires leadership, excellent communication, and the ability to multitask across stations.