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Open nowPosted 13 days ago

Chef de Partie

MyCareersFuture94,028 open roles

Pay
SGD 2,400 – SGD 3,500 a month
Where
East, Singapore
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Your applicationOpen nowChef de PartieMyCareersFuture · East, Singapore

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  2. 3.3%3 days
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  5. 33.7%30 days
This job: posted 13 days ago

The posting

Singapore Food Services Pte Ltd is the latest venture under The Plattering Co. Pte Ltd, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. Singapore Food Services Pte Ltd aims to deliver innovative and delightful halal catering solutions, building upon the legacy of excellence established by The Plattering Co. Pte Ltd

We are seeking a motivated and positive Chef de Partie . The Chef de Partie (CDP) is responsible for managing a designated kitchen section (e.g., Hot Kitchen, Cold Kitchen, Pastry, Butchery, or Production) and ensuring the consistent preparation and presentation of high-quality food for catering events. The CDP supervises junior kitchen staff, maintains food safety standards, manages inventory within the assigned section, and supports the Executive Chef in delivering exceptional food quality and operational efficiency.

Key ResponsibilitiesFood Preparation & Production

  • Prepare, cook, and present menu items according to company recipes, specifications, and quality standards.
  • Manage daily food production for catering orders, corporate events, weddings, and special functions.
  • Ensure consistency in food quality, taste, appearance, and portion control.
  • Organize and prepare ingredients before production to ensure efficient kitchen operations.
  • Monitor cooking times, temperatures, and food quality throughout production.
  • Ensure all food is prepared and packed according to event schedules.

Kitchen Operations

  • Take ownership of the assigned kitchen section and ensure smooth daily operations.
  • Coordinate with the Executive Chef and Sous Chef on production planning and event requirements.
  • Delegate tasks to Commis Chefs, Kitchen Assistants, and Production Assistants.
  • Ensure workstations remain clean, organized, and fully stocked.
  • Support cross-functional kitchen operations during peak production periods.

Food Safety & Hygiene

  • Comply with Singapore Food Agency (SFA), NEA, and company food safety regulations.
  • Maintain high standards of cleanliness and personal hygiene.
  • Ensure proper food handling, storage, labeling, and temperature control.
  • Follow FIFO (First In, First Out) and FEFO (First Expired, First Out) inventory practices.
  • Participate in internal food safety inspections and audits.

Inventory & Cost Control

  • Monitor stock levels within the assigned section.
  • Minimize food waste through proper planning and portion control.
  • Report shortages, damaged goods, or equipment issues promptly.
  • Assist in stock receiving and quality inspections.
  • Ensure proper storage of raw materials and finished products.

Team Leadership

  • Supervise and guide Commis Chefs, Kitchen Assistants, and trainees.
  • Train new employees on recipes, SOPs, food safety, and kitchen procedures.
  • Monitor staff performance and provide coaching when necessary.
  • Foster teamwork and maintain positive working relationships.

Catering Event Support

  • Assist in preparing food for off-site catering events.
  • Ensure food is packed safely and accurately for transportation.
  • Support on-site food setup, replenishment, and live stations when required.
  • Maintain food quality throughout transportation and service.

Equipment & Maintenance

  • Ensure kitchen equipment is operated safely and correctly.
  • Report equipment faults immediately.
  • Maintain cleanliness of all kitchen equipment and workstations.
  • Ensure proper shutdown procedures are followed after operations.

Job Requirements

  • Certificate, Diploma, or Professional Qualification in Culinary Arts or Hospitality Management is preferred.
  • WSQ Food Safety Course Level 1 (or equivalent) is an advantage.
  • Minimum 3–5 years of experience in a commercial kitchen, catering company, hotel, or restaurant.
  • At least 1–2 years of experience as a Chef de Partie or Senior Cook is preferred.
  • Experience in high-volume catering or banquet production is highly desirable.
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