Senior Chef de Partie

KEEFTHEBEEF PRIVATE LIMITED; Singapore; On-site; SGD 40,000 - 65,000; Full time

Job summary

Keef the Beef in Singapore is seeking a Senior Chef de Partie to oversee daily kitchen operations, prepare and cook dishes to our steakhouse standards and ensure top quality in plating and presentation.

You will lead junior kitchen staff, coordinate with the Head Chef and maintain high levels of hygiene, safety and cost control in a fast-paced environment at 2A Rochester Park, Singapore 139252, just steps from Buona Vista MRT.

Qualifications

• Relevant experience in a professional kitchen, preferably steakhouse or high-volume restaurant.
• Experience as Chef de Partie or Senior Chef de Partie preferred.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Good understanding of food safety, hygiene and proper food handling practices.
• Able to work independently while also leading and supporting junior kitchen staff.

Responsibilities

• Oversee daily food preparation and kitchen duties as assigned by Head Chef.
• Prepare and cook food according to established recipes, specifications and restaurant standards.
• Ensure that the production, preparation and presentation of all food are consistently of the highest quality.
• Coordinate daily kitchen tasks and production requirements with the Head Chef.
• Estimate daily production requirements based on reservations, business volume and operational needs.
• Check the quality of raw ingredients and cooked food to ensure required standards are consistently met.
• Maintain high standards of cleanliness, food safety and kitchen organisation at all times.
• Carry out any other reasonable duties as assigned by management.

Skills

Kitchen experience

Leadership

Attention to detail

Teamwork

Job description

SENIOR CHEF DE PARTIE

Keef the Beef is a home-grown Singapore restaurant specialising in quality steak dinner. Founded during the COVID-19 pandemic, what began as a passion project in their home kitchen has grown from a modest neighbourhood outlet into a full-fledged restaurant. Our signature dish, "The PL," is inspired by the legendary Peter Luger-style butter-broiled steak. Cooked at high temperature, the Maillard reaction creates a beautifully caramelised exterior that enhances the steak's natural sweetness and develops a rich, multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252

Nearest MRT: Buona Vista MRT - approximately 8 minutes' walk

DUTIES & RESPONSIBILITIES

Kitchen Operations & Food Preparation

Oversee daily food preparation and kitchen duties assigned by the Head Chef.

Prepare and cook food according to established recipes, specifications and restaurant standards.

Ensure that the production, preparation and presentation of all food are consistently of the highest quality.

Coordinate daily kitchen tasks and production requirements with the Head Chef.

Estimate daily production requirements based on reservations, business volume and operational needs.

Check the quality of raw ingredients and cooked food to ensure required standards are consistently met.

Have comprehensive knowledge of all menu items, recipes, cooking methods and presentation standards.

Maintain proper food handling, storage and preservation practices, including correct temperature control.

Check expiry dates and ensure all food items are properly labelled, stored and rotated.

Maintain high standards of cleanliness, food safety and kitchen organisation at all times.

Teamwork & Leadership

Provide guidance and support to junior kitchen team members during daily operations.

Coordinate effectively with the Head Chef and other kitchen team members to ensure smooth service.

Communicate clearly and maintain a professional, respectful and positive working environment.

Assist and encourage team members to complete their duties efficiently and within required deadlines.

Establish and maintain effective working relationships with both kitchen and front-of-house teams.

Consult with the Head Chef regarding daily requirements, functions, reservations and last-minute events.

Quality & Cost Control

Ensure food quality and consistency are maintained throughout service.

Assess quality control and adhere to the restaurant's food and service standards.

Assist in maintaining food costs through proper portion control, preparation and storage.

Contribute ideas and support menu development while maintaining quality and cost efficiency.

Ensure minimal wastage through proper planning, preparation and utilisation of ingredients.

Maintain awareness of restaurant operating standards and food cost requirements.

Equipment, Safety & Compliance

Operate kitchen equipment safely and correctly.

Ensure all kitchen equipment and utensils are properly maintained and report any malfunction or damage promptly.

Personally maintain high standards of hygiene, workplace safety and correct equipment usage.

Follow all food safety, hygiene and workplace safety procedures.

Possess relevant food safety qualifications.

Carry out any other reasonable duties as assigned by management.

REQUIREMENTS

Relevant experience in a professional kitchen, preferably in a steakhouse, Western or high-volume restaurant environment.

Previous experience as a Chef de Partie or Senior Chef de Partie is preferred.

Strong knowledge of food preparation, cooking techniques and kitchen operations.

Good understanding of food safety, hygiene and proper food handling practices.

Able to work independently while also leading and supporting junior kitchen staff.

Able to work efficiently in a fast-paced environment.

Strong attention to detail with a commitment to food quality and consistency.

Good communication and teamwork skills.

Responsible, reliable and willing to take ownership of assigned duties.

Able to work shifts, weekends and public holidays when required.