Pastry Lead de Partie — Elevate Desserts & Kitchen Team

MARINA BAY SANDS PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

MARINA BAY SANDS PTE. LTD. is seeking a Chef de Partie to assist the Sous Chef and Head Chef in preparing, cooking and presenting dishes to the restaurant’s standards. You will run a section with support from Commis Chefs, manage stock, maintain hygiene, and ensure waste controls are followed.

You will develop and supervise the Commis Chefs, adhere to kitchen policies, and report maintenance or safety issues promptly. This role requires strong teamwork and leadership under rotating shifts.

Qualifications

• Diploma/Degree in Culinary Arts or related field preferred.
• Minimum 5 years of experience in a full fletch kitchen with at least 2 years in a similar capacity.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
• Demonstrates understanding of role and team coordination.
• Demonstrates time management and resource coordination.
• Clear, professional communication and listening to others.

Responsibilities

• Work closely with Sous Chef and Head Chef to assist with preparation, cooking and presentation.
• Run a section with the assistance of Commis Chef.
• Manage a section with the assistance of Commis Chefs.
• Prepare and cook food to restaurant standards.
• Develop and supervise Commis Chef on the section.
• Implement waste controls and stock rotation.
• Maintain kitchen cleanliness and temperature records.

Skills

Section leadership

Food safety

Time management

Communication

Education

Diploma/Degree in Culinary Arts

Job description

MARINA BAY SANDS PTE. LTD. is seeking a Chef de Partie to assist the Sous Chef and Head Chef in preparing, cooking and presenting dishes to the restaurant’s standards. You will run a section with support from Commis Chefs, manage stock, maintain hygiene, and ensure waste controls are followed.

You will develop and supervise the Commis Chefs, adhere to kitchen policies, and report maintenance or safety issues promptly. This role requires strong teamwork and leadership under rotating shifts.