Senior Chef de Partie – Indian & International

AYAAN ZAYTOON PTE. LTD.; Singapore; On-site; SGD 76,000 - 109,000; Full time

Job summary

AYAAN ZAYTOON PTE. LTD. in Singapore seeks a Chef de Partie (Section Chef) to lead a kitchen section and maintain high standards of Indian and international cuisine. You will oversee mise en place, cooking, plating and consistency across dishes in a fast-paced, high-volume restaurant.

The role requires at least 5 years of culinary experience, expertise in Indian and international techniques, and strong leadership to train junior staff and ensure food safety and inventory controls.

Qualifications

• Minimum 5 years of relevant professional culinary experience.
• Strong knowledge of Indian and international cooking techniques.
• Experience managing an independent kitchen section.
• Expertise in food preparation, cooking, seasoning and presentation.
• Knowledge of kitchen inventory, food costing and portion control.
• Ability to supervise and train junior kitchen staff.
• Good understanding of food hygiene, safety and storage procedures.
• Ability to work efficiently under pressure in a high-volume restaurant.
• Strong organisational, communication and teamwork skills.

Responsibilities

• Take full responsibility for managing and operating an assigned kitchen section, ensuring smooth daily kitchen operations.
• Prepare, cook and present Indian and international dishes according to established recipes and restaurant standards.
• Specialise in assigned kitchen sections such as curry, tandoor, grill, seafood, sauces, hot kitchen or cold kitchen.
• Organise and supervise daily food preparation, including ingredient cutting, marination, seasoning, sauce preparation and cooking.
• Ensure all dishes are prepared with consistent taste, quality, texture, portion size and presentation.
• Monitor food orders and coordinate with other kitchen sections to ensure timely preparation and service.
• Prepare ingredients and mise en place before service to maintain efficient kitchen workflow.
• Monitor the freshness, quality and availability of ingredients used in the assigned section.
• Maintain proper stock levels and inform the Sous Chef or Head Chef of replenishment requirements.
• Monitor food wastage and implement proper portion control and ingredient utilisation.
• Follow standard recipes, cooking methods and food presentation guidelines.
• Assist the Head Chef and Sous Chef in developing new dishes, recipes and menu improvements.
• Train, guide and supervise Commis Chefs, junior cooks and kitchen assistants assigned to the section.
• Allocate daily duties to junior kitchen staff and monitor their work performance.
• Maintain cleanliness and hygiene of the assigned workstation, cooking equipment, utensils and storage areas.
• Ensure proper food storage, temperature monitoring, labelling and stock rotation.
• Follow food safety procedures and prevent cross-contamination between raw and cooked ingredients.
• Ensure compliance with Singapore food hygiene and safety requirements.
• Check the quality and presentation of dishes before they are sent to customers.
• Coordinate with the Sous Chef and Head Chef regarding kitchen requirements, operational issues and service improvements.
• Monitor equipment condition and report maintenance or repair requirements.
• Assist with food inventory checks, ingredient costing and kitchen operational reports.
• Maintain discipline, teamwork and professional standards within the assigned kitchen section.
• Perform other culinary and kitchen-related duties assigned by the Head Chef or management.

Skills

Indian cuisine

International cuisine

Kitchen management

Food safety

Staff training

High-volume cooking

Inventory & costing

Teamwork

Job description

AYAAN ZAYTOON PTE. LTD. in Singapore seeks a Chef de Partie (Section Chef) to lead a kitchen section and maintain high standards of Indian and international cuisine. You will oversee mise en place, cooking, plating and consistency across dishes in a fast-paced, high-volume restaurant.

The role requires at least 5 years of culinary experience, expertise in Indian and international techniques, and strong leadership to train junior staff and ensure food safety and inventory controls.