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Open nowPosted 8 days ago

Chef De Partie (Indian Cuisine)

MyCareersFuture94,028 open roles

Pay
SGD 3,300 – SGD 3,600 a month
Where
Singapore
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Your applicationOpen nowChef De Partie (Indian Cuisine)MyCareersFuture · Singapore

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 8 days ago

The posting

Key Responsibilities

  • Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
  • Ensure consistency in taste, presentation, portion control, and food quality across all food production activities.
  • Support large-scale catering, banquet functions, institutional dining, and bulk meal production while meeting service timelines.
  • Monitor food preparation and cooking processes to maintain quality, safety, and efficiency.
  • Ensure all kitchen areas, equipment, utensils, and workstations are maintained in a clean and sanitary condition.
  • Comply with all company policies and government regulations relating to food safety, hygiene, and workplace safety standards.
  • Conduct and record daily temperature checks for refrigerators, freezers, and cooked food in accordance with food safety requirements.
  • Assist the Sous Chef and Head Chef in menu planning, recipe standardization, food costing, and special promotions.
  • Manage inventory, stock rotation (FIFO), and minimize food wastage.
  • Supervise and guide Assistant Cooks, Kitchen Helpers, and other junior kitchen staff to ensure smooth kitchen operations.
  • Ensure sufficient mise en place and availability of menu items throughout service periods.
  • Report equipment malfunctions and maintenance issues promptly to management.
  • Support kitchen operations during peak periods and perform any other duties assigned by management.

Key Requirements

  • Minimum 3-5 years of relevant experience as a Chef De Partie or similar role specializing in Indian cuisine.
  • Proven experience in the hotel, restaurant, catering, banquet, central kitchen, institutional catering, or high-volume food production environment.
  • Strong knowledge of authentic Indian cooking techniques, spices, ingredients, and regional cuisines.
  • Experience in large-volume meal production and catering operations is highly preferred.
  • Ability to prepare curries, tandoor items, rice dishes, snacks
  • Good understanding of food safety, HACCP, hygiene, and sanitation practices.
  • Strong organizational and time-management skills with the ability to work under pressure in a fast-paced environment.
  • Ability to supervise and train junior kitchen team members.
  • Good communication and teamwork skills.
  • Culinary certification or relevant professional qualification is an advantage.
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