Chef De Partie (Botanic Garden)

Roles & Responsibilities

We are looking for a passionate and skilled Chef de Partie to join the culinary team at Tembusu.

Key Responsibilities:

• Oversee and manage a specific section of the kitchen (e.g., hot station, grill, or garde manger)

• Prepare and present dishes to the highest standards of quality and consistency

• Ensure proper handling, storage, and rotation of ingredients

• Maintain cleanliness and organisation of the kitchen section in compliance with food safety and hygiene regulations

• Assist in menu preparation and recipe development

• Support and mentor junior kitchen staff

• Work closely with the Sous Chef and Head Chef to ensure smooth service operations

Requirements

• At least 1 year of experience as a Chef de Partie or Demi Chef

• Strong culinary fundamentals and knowledge of various cooking techniques

• Ability to work independently and under pressure in a high-volume environment.

• Knowledge of food safety and hygiene standards.

• Willing to work shifts, weekends, and public holidays.