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Open nowPosted 25 days ago

Senior Chef de Partie

MyCareersFuture94,028 open roles

Pay
SGD 3,400 – SGD 3,800 a month
Where
West, Singapore
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Your applicationOpen nowSenior Chef de PartieMyCareersFuture · West, Singapore

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  5. 33.7%30 days
This job: posted 25 days ago

The posting

SENIOR CHEF DE PARTIE

OUR STORY

Keef the Beef is a home-grown Singapore restaurant specialising in quality steak dinner. Founded during the COVID-19 pandemic, what began as a passion project in their home kitchen has grown from a modest neighbourhood outlet into a full-fledged restaurant.

Our signature dish, “The PL,” is inspired by the legendary Peter Luger-style butter-broiled steak. Cooked at high temperature, the Maillard reaction creates a beautifully caramelised exterior that enhances the steak’s natural sweetness and develops a rich, multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 Nearest MRT: Buona Vista MRT – approximately 8 minutes’ walk

DUTIES & RESPONSIBILITIES

As a Senior Chef de Partie, you will play an important role in ensuring the smooth day-to-day operation of the kitchen while maintaining consistently high standards of food quality, hygiene and presentation.

Kitchen Operations & Food Preparation

  • Oversee daily food preparation and kitchen duties assigned by the Head Chef.
  • Prepare and cook food according to established recipes, specifications and restaurant standards.
  • Ensure that the production, preparation and presentation of all food are consistently of the highest quality.
  • Coordinate daily kitchen tasks and production requirements with the Head Chef.
  • Estimate daily production requirements based on reservations, business volume and operational needs.
  • Check the quality of raw ingredients and cooked food to ensure required standards are consistently met.
  • Have comprehensive knowledge of all menu items, recipes, cooking methods and presentation standards.
  • Maintain proper food handling, storage and preservation practices, including correct temperature control.
  • Check expiry dates and ensure all food items are properly labelled, stored and rotated.
  • Maintain high standards of cleanliness, food safety and kitchen organisation at all times.

Teamwork & Leadership

  • Provide guidance and support to junior kitchen team members during daily operations.
  • Coordinate effectively with the Head Chef and other kitchen team members to ensure smooth service.
  • Communicate clearly and maintain a professional, respectful and positive working environment.
  • Assist and encourage team members to complete their duties efficiently and within required deadlines.
  • Establish and maintain effective working relationships with both kitchen and front-of-house teams.
  • Consult with the Head Chef regarding daily requirements, functions, reservations and last-minute events.

Quality & Cost Control

  • Ensure food quality and consistency are maintained throughout service.
  • Assess quality control and adhere to the restaurant’s food and service standards.
  • Assist in maintaining food costs through proper portion control, preparation and storage.
  • Contribute ideas and support menu development while maintaining quality and cost efficiency.
  • Ensure minimal wastage through proper planning, preparation and utilisation of ingredients.
  • Maintain awareness of restaurant operating standards and food cost requirements.

Equipment, Safety & Compliance

  • Operate kitchen equipment safely and correctly.
  • Ensure all kitchen equipment and utensils are properly maintained and report any malfunction or damage promptly.
  • Personally maintain high standards of hygiene, workplace safety and correct equipment usage.
  • Follow all food safety, hygiene and workplace safety procedures.
  • Possess relevant food safety qualifications.
  • Carry out any other reasonable duties as assigned by management.

REQUIREMENTS

  • Relevant experience in a professional kitchen, preferably in a steakhouse, Western or high-volume restaurant environment.
  • Previous experience as a Chef de Partie or Senior Chef de Partie is preferred.
  • Strong knowledge of food preparation, cooking techniques and kitchen operations.
  • Good understanding of food safety, hygiene and proper food handling practices.
  • Able to work independently while also leading and supporting junior kitchen staff.
  • Able to work efficiently in a fast-paced environment.
  • Strong attention to detail with a commitment to food quality and consistency.
  • Good communication and teamwork skills.
  • Responsible, reliable and willing to take ownership of assigned duties.
  • Able to work shifts, weekends and public holidays when required.
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