Chef De Partie - Islandwide, SG

Roles & Responsibilities

About the Concept

We're a lifestyle-focused café-bar in the heart of Raffles Place. By day, we energise the CBD crowd with quality brews and reimagined local comfort food. By night, we transform into a vibrant social venue offering curated cocktails, soulful bites, and great company.

We're building a passionate and dynamic opening team, and we’re looking for a talented Chef De Partie who shares our love for food, community, and creativity.

Role Overview

As a Chef de Partie (CDP) , you’ll be an integral part of our kitchen team, supporting the Sous Chef in food preparation, execution, and quality control. You will play a key role in delivering dishes that are consistent, well-presented, and aligned with the brand’s vision. This is a hands-on role ideal for someone who thrives in a fast-paced environment and is excited to help shape a brand-new concept from the ground up.

Key Responsibilities

• Take ownership of tasks station (e.g., grill, sauté, pantry) and ensure all prep, cooking, and plating is done to standard.
• Execute menu items consistently, with attention to presentation and quality.
• Collaborate with the culinary team to develop new dishes, specials, and improve processes.
• Ensure proper food hygiene, safety standards, and cleanliness in your station at all times.
• Assist in receiving, storing, and organising inventory and supplies.
• Provide guidance to junior kitchen staff and train commis or kitchen helpers as needed.
• Maintain strong communication with the front-of-house team to ensure smooth service during peak hours.
• Monitor food inventory and help reduce waste and food cost.
• Support the kitchen in daily opening and closing procedures, mise en place, and equipment maintenance.

Requirements

Tell employers what skills you have

Recipes

Mentoring

Lifestyle

Leadership

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Sanitation

Inventory Control

Equipment Maintenance

Adaptability

Team Leadership

Attention to Detail

Flavors

Team Player

Culinary Skills

Cost Control