Senior Chef de Partie / Fine Dinning

FLEURSOPHY PTE. LTD.; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A prominent fine dining establishment in Singapore is seeking a Senior Chef de Partie to take ownership of a kitchen section focusing on innovative East Asian cuisine. The role involves preparing and plating dishes to fine dining standards, maintaining high safety and hygiene standards, and collaborating with the Head Chef. Ideal candidates will have at least 2 years of experience, knife skills, and require a WSQ Food Hygiene Certificate. This position requires dedication to quality and creative involvement in menu development.

Qualifications

• Minimum 2 years of experience in a professional kitchen.
• Fine dining or Japanese/East Asian cuisine experience is an advantage.
• Strong work ethic and willingness to learn.

Responsibilities

• Take full ownership of an assigned kitchen section.
• Prepare, cook, and plate dishes according to fine dining standards.
• Maintain strict adherence to food safety, hygiene, and sanitation standards.

Skills

Cooking techniques

Knife skills

Attention to detail

Team collaboration

Creativity

Education

WSQ Food Hygiene Certificate

Job description

Senior Chef de Partie (SCDP) – Ce Soir Restaurant

Cuisine Focus:Innovative East Asian Fine Dining with seasonal Japanese Ingredients
Reports to:Head Chef
Working Days:Tuesday to Saturday
Fixed Off Days:Sunday & Monday

Job Scope & Responsibilities

• Take full ownership of an assigned kitchen section, ensuring consistency, precision, and quality in all dishes produced.
• Work closely and directly under the Head Chef to execute Ce Soir’s modern Japanese and East Asian–inspired menu.
• Prepare, cook, and plate dishes according to fine dining standards, recipes, and presentation guidelines.
• Ensure mise en place is prepared accurately and efficiently ahead of service.
• Maintain strict adherence to food safety, hygiene, and sanitation standards at all times.
• Assist in menu development, R&D, and refinement of dishes, contributing creative ideas when required.
• Guide and support Commis Chefs and junior staff within the section.
• Monitor stock levels for the assigned section and communicate ordering needs to the Head Chef or Sous Chef.
• Maintain cleanliness, organisation, and proper use of kitchen equipment.
• Support smooth service flow through effective communication with other kitchen sections and FOH teams.

Job Requirements

• Minimum 2 years of experience in a professional kitchen; fine dining or Japanese/East Asian cuisine experience is an advantage.
• Strong foundation in cooking techniques, knife skills, and kitchen discipline.
• Passion for modern, innovative cuisine with attention to detail and presentation.
• Ability to work independently within a section while collaborating as part of a team.
• Strong work ethic, willingness to learn, and openness to creative direction.
• WSQ Food Hygiene Certificate required.
• Able to work dinner service hours and peak periods consistently.