Live-Fire Grill Master — Chef de Partie

Culinary Arts Group; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

Culinary Arts Group in Singapore is seeking a skilled Chef de Partie to join our live-fire kitchen brigade. You will run your designated station with precision, execute dishes to the highest standard, and help maintain consistency and plating quality during service.

You will manage the open-fire grill, work closely with the Sous and Head Chef, ensure hygiene and mise en place, and support junior staff while adapting to shifts.

Qualifications

• Proven experience as a Chef de Partie in a fine dining or upscale culinary setting.
• Experience in working with open-fire or charcoal grilling.
• Passionate about flavour, technique, and high-level presentation.
• Strong knowledge of food safety and hygiene standards.
• Able to work under pressure.
• Excellent team player with good communication

Responsibilities

• Prepare and execute dishes from your station to the highest standard, always ensuring consistency and quality.
• Operate and manage the open-fire grill, ensuring safety, efficiency, and proper heat control.
• Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations and service flow.
• Maintain cleanliness and organization of the workstation in compliance with food hygiene and safety standards.
• Monitor mise en place and stock levels, communicating needs for replenishment or ordering.
• Support junior kitchen staff with guidance, and quality control.
• Adapt quickly to changes during service and contribute to maintaining a positive kitchen culture.

Skills

Open-fire cooking

Grilling

Plating

Food safety

Teamwork

Job description

Culinary Arts Group in Singapore is seeking a skilled Chef de Partie to join our live-fire kitchen brigade. You will run your designated station with precision, execute dishes to the highest standard, and help maintain consistency and plating quality during service.

You will manage the open-fire grill, work closely with the Sous and Head Chef, ensure hygiene and mise en place, and support junior staff while adapting to shifts.