Korean Line Chef - Chef de Partie, Elevate the Kitchen

THE SUPREME HR ADVISORY PTE. LTD.; Singapore; On-site; SGD 29,000 - 37,000; Full time

Job summary

The Supreme HR Advisory Pte Ltd is listing a Chef De Partie for a Korean Cuisine Restaurant in Singapore. The role involves collaborating with the Head Chef and Executive Chef to deliver dishes that meet the restaurant’s standards.

Shifts total 44 hours per week over 5 days (Mon-Fri or Tue-Sat). Salary ranges from SGD 2,600 to SGD 3,300 per month. Overtime may be required to support service, with emphasis on food safety and station organisation.

Responsibilities

• Work closely with the Head Chef and Executive Chef to prepare dishes to the restaurant’s standards.
• Follow established recipes and preparation methods to maintain consistency and quality.
• Prepare and organise mise en place for the assigned station before service begins.
• Handle the preparation and cooking of various ingredients, including meat, vegetables and desserts.
• Ensure all dishes meet the required quality, taste and presentation standards.
• Keep the workstation clean, tidy and properly organised throughout the shift.
• Clean and sanitise kitchen areas, utensils, equipment and dishes in accordance with food safety requirements.
• Measure and portion ingredients accurately based on the required recipes.
• Store food items properly in suitable containers with the correct labels, dates and identification details.
• Support the team in maintaining a safe, efficient and well-organised kitchen environment.
• Cooperate with kitchen colleagues to ensure smooth daily operations and service
• Willing to work on OT when required to.

Job description

The Supreme HR Advisory Pte Ltd is listing a Chef De Partie for a Korean Cuisine Restaurant in Singapore. The role involves collaborating with the Head Chef and Executive Chef to deliver dishes that meet the restaurant’s standards.

Shifts total 44 hours per week over 5 days (Mon-Fri or Tue-Sat). Salary ranges from SGD 2,600 to SGD 3,300 per month. Overtime may be required to support service, with emphasis on food safety and station organisation.