Wagyu Kaiseki Chef de Partie — Precise, On-Site

Ushidoki Wagyu Kaiseki; Singapore; On-site; SGD 40,000 - 54,000; Full time

Job summary

Ushidoki Wagyu Kaiseki in Singapore is seeking a Chef De Partie to lead a designated kitchen section, ensuring every dish meets the restaurant’s exacting standards and presentation. You’ll supervise junior staff, maintain mise en place, and coordinate with peers to delivery consistent service.

Daily tasks include preparing ingredients, cooking, plating, and monitoring portion control while upholding food safety and hygiene.

Qualifications

• Strong foundation in culinary techniques, especially in Japanese or fine-dining cuisine.
• Ability to manage a specific kitchen section independently, including preparation, cooking, and plating.
• Knowledge of food safety, hygiene practices, and kitchen sanitation, with commitment to regulatory compliance.
• Effective communication and teamwork skills, with the ability to guide junior staff and coordinate with colleagues.
• Attention to detail, strong time management, and the ability to perform under pressure during peak service hours.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Formal culinary education or relevant professional training is preferred; experience with wagyu or kaiseki-style cuisine is an advantage.

Responsibilities

• Manage a designated kitchen section, including preparation, cooking, and plating to meet quality standards.
• Supervise junior kitchen staff within the assigned section and coordinate with other chefs to ensure smooth service.
• Adhere to food safety and hygiene regulations and maintain mise en place.
• Contribute to menu execution and stock management, supporting continuous culinary improvements.

Skills

Culinary techniques

Section management

Food safety

Communication

Attention to detail

Flexibility

Education

Formal culinary education

Job description

Ushidoki Wagyu Kaiseki in Singapore is seeking a Chef De Partie to lead a designated kitchen section, ensuring every dish meets the restaurant’s exacting standards and presentation. You’ll supervise junior staff, maintain mise en place, and coordinate with peers to delivery consistent service.

Daily tasks include preparing ingredients, cooking, plating, and monitoring portion control while upholding food safety and hygiene.