Lead Chef de Partie — High-Volume Station, Mentorship

35 EMBER PTE. LTD.; Singapore; On-site; SGD 31,000 - 47,000; Full time

Job summary

35 EMBER PTE. LTD. invites a skilled Chef de Partie to join Ember's culinary team in Singapore. You will oversee a kitchen station, maintain quality and ensure HACCP standards.

Responsibilities include menu support, recipe development, training junior staff, and collaborating with the Sous and Head Chef to deliver exceptional service in a high-volume environment.

Applicants should have at least 1 year as Chef de Partie or Demi Chef and be available to work shifts, weekends and public holidays.

Qualifications

• At least 1 year of experience as a Chef de Partie or Demi Chef.
• Strong culinary fundamentals and knowledge of various cooking techniques.
• Ability to work independently and under pressure in a high-volume environment.
• Knowledge of food safety and hygiene standards.
• Willing to work shifts, weekends, and public holidays.

Responsibilities

• Oversee and manage a specific section of the kitchen (e.g., hot station, grill, or garde manger)
• Prepare and present dishes to the highest standards of quality and consistency
• Ensure proper handling, storage, and rotation of ingredients
• Maintain cleanliness and organisation of the kitchen section in compliance with food safety and hygiene regulations
• Assist in menu preparation and recipe development
• Support and mentor junior kitchen staff
• Work closely with the Sous Chef and Head Chef to ensure smooth service operations

Skills

Culinary fundamentals

Cooking techniques

Independent work

Food safety

Shift work

Job description

35 EMBER PTE. LTD. invites a skilled Chef de Partie to join Ember's culinary team in Singapore. You will oversee a kitchen station, maintain quality and ensure HACCP standards.

Responsibilities include menu support, recipe development, training junior staff, and collaborating with the Sous and Head Chef to deliver exceptional service in a high-volume environment.

Applicants should have at least 1 year as Chef de Partie or Demi Chef and be available to work shifts, weekends and public holidays.