320 Chef De Partie jobs in Singapore

Nutrify Meals, a online meal prep company dedicated to providing healthy and nutritious meals. We aim to deliver a delightful and wholesome experience to our customers that go beyond just food.

Position: Chef De Partie/ Chef

Salary: $2,600 - $3,000 per month (based on experience and performance)

Location: CityGate Mall, 371 Beach Road (Nearest MRT: Nicol Highway)

Job Scope & Responsibilities:

• Ensure smooth day-to-day kitchen operations.
• Lead the protein station: butchering, marinating, and preparing proteins according SOPs.
• Support the hot side: cook meals using a Rational Combi Oven.
• Pack bento meals accurately according to customer orders.
• Conduct inventory tracking to maintain stock levels, reduce waste, and ensure ingredient availability & quality control.
• Ensure compliance with food safety standards and maintain a clean, organized kitchen station and environment.

What We're Looking For:

• Minimum 1 years of experience in the F&B industry.
• Genuine enthusiasm for healthy cooking and a solid understanding of nutrition principles (a strong plus).
• Experience using a Rational Combi Oven.
• Experience with bulk catering model.
• Able to multitask and work well within a small team.
• Creative, adaptable, and able to thrive in a fast-paced kitchen environment.
• Respectful, reliable, and committed to teamwork.

Work Schedule:

• Working Days: 5 days per week, 2 days off
• Daily Hours: 9:00 AM – 6:00 PM (ending times may vary based on order volume and task completion)
• Weekly Breakdown: Friday: Prep day
  
  Saturday: Cooking/Packing day
  
  Monday: Prep day
  
  Tuesday: Cooking/Packing day
  
  Wednesday: Kitchen cleaning/Preparation for next cycle service
• Off Days: Sunday & Thursday
• Note: Work on public holidays is required. The company observes two-week breaks during Chinese New Year & Hari Raya*.

Probation Period:

• First 3 months

• on fire with passion and gratitude
• who feels cooking is the ultimate giving
• takes ownership of the role, mission and vision
• remains humble and is trustworthy,
• always doing what you say you're going to do.

• 5.5 days work week / 44 hours per week (Overtime Payable)
• AWS
• Annual Performance Bonus (T&C Applied)
• Annual Increment based on yearly performance
• Generous Employee Discounts
• Fast Career Growth Opportunities
• Medical Benefits (Unlimited visits with minimal co-payment)
• Free Staff Duty Meals
• Birthday Gift

• Prepare and execute orders according to standard recipes
• Ensure adequate mise en place at all times
• Ability to be efficient in multiple stations
• Inform and alert shortage of supplies to Sous Chef/ Head Chef
• Ensure food orders executed in an efficient and timely manner
• Practice relevant health, safety and hygiene standards
• Reporting directly to the Executive or Sous Chef

• Similar experience within the industry
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Required skill(s): excellent use of various cooking methods, time management, great communication and interpersonal skills

1. Preparing and cooking high-quality dishes to the company's standards
2. Coordinating with the Head Chef and other station chefs to ensure timely and efficient food production
3. Maintaining a clean, organised, and hygienic work environment in your station
4. Monitoring inventory levels and placing orders for necessary supplies
5. Providing guidance and training to junior kitchen staff
6. Adhering to all food safety and health regulations

1. At least 3 years of experience as a Chef de Partie or in a similar role within the hospitality industry
2. Formal culinary training or a relevant qualification in the field of hospitality and tourism
3. Excellent time management and multitasking skills
4. Strong attention to detail and a commitment to delivering high-quality dishes
5. Ability to work collaboratively as part of a team in a fast-paced environment
6. Passion for food and a desire to continuously learn and improve your culinary skills

1. Competitive salary and performance-based bonuses
2. Opportunities for professional development and career advancement
3. Comprehensive health and wellness benefits
4. A collaborative and dynamic team culture

• Participate in the preparation of all items prepared in the pastry shop and bakery. Ensure that all desserts are prepared and presented in an attractive and appetizing manner.
• Works with locally available fresh products wherever possible.
• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.
• Maintain a cleanliness, neat and well-groomed at all times during on duty.
• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.
• Reviews recipes, determines food, labor and overhead costs.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Manage departmental budget by keeping track of stock inventory and minimising material wastage.
• In the absence of a Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Provide orientation, training and guidance to new colleagues joining the team.
• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.
• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts such as Guests - to ensure their total satisfaction and suppliers - regarding orders and invoices.
• Any other duties as assigned by their superior.

• Diploma or Degree in Culinary Arts with specialised training in Pastry/Bakery.
• At least 2-3 years experience in a similar capacity.
• Working experience in the hotel industry will be an added advantage.
• Must posses a valid food hygiene certificate.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

• Assist Sous Chef and team in the preparation of food in accordance with recipes and standards set by the restaurant.
• Ensure quality of food
• Monitor stock level and inventory
• Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
• Complete preparations of house-made ingredients with proper care
• Perform related duties as part of a tight-knit family of chefs

• At least 1 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn - training will be provided
• Positive attitude
• No split shift

• Assisting the Sous Chef with daily kitchen operations
• Ensure consistency in taste, quality, temperature, and preparation of each food served
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during food preparation

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Italian cuisine

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

Job Description
We are looking for an experienced and qualified Senior Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• tCheck freshness of food and ingredients

• tSupervise and coordinate activities of cooks and other food preparation workers

• tDevelop recipes and determine how to present the food

• tPlan menus and ensure uniform serving sizes and quality of meals

• tInspect supplies, equipment, and work areas for cleanliness and functionality

• tControl and direct the food preparation process and any other relative activities

• tConstruct menus with new or existing culinary creations ensuring the variety and quality of the servings

• tApprove and "polish" dishes before they reach the customer

• tPlan orders of equipment or ingredients according to identified shortages
Requirements

• tProven min 2 years to 5 years experience as a chef

• tExceptional proven ability of kitchen management

• tAbility in dividing responsibilities and monitoring progress

• tOutstanding communication and leadership skills

• tUp-to-date with culinary trends and optimized kitchen processes