Chef de Partie

Working location: Raffle City Shopping Centre, Nearest MRT - City Hall

Job Description:

Key Responsibilities

Food Preparation & Kitchen Operations

Prepare sushi, sashimi, rolls, and other Japanese-style dishes according to established recipes and standards.

Handle common grill operations, including grilling meat, seafood, and other menu items.

Assist with general food preparation and cooking across different kitchen stations.

Ensure food is prepared and presented consistently according to the restaurant's quality standards.

Follow recipes, portion controls, and food preparation procedures.

Multi-Station Kitchen Support

Work across various kitchen stations as assigned by the Executive Chef or Assistant Sous Chef.

Be adaptable and willing to learn different cooking techniques and kitchen operations.

Assist other kitchen sections during peak service periods or whenever operational support is required.

Carry out additional kitchen duties beyond sushi and grill preparation when necessary.

Support smooth coordination and workflow between kitchen sections.

Requirements & Qualifications

Previous experience in a professional kitchen is preferred.

Basic to intermediate skills in sushi preparation and grill cooking.

Knowledge of food handling, kitchen hygiene, and food safety practices.

Ability to work in different kitchen sections when required.

Willingness to learn new cooking techniques and expand culinary skills.

Able to work under pressure in a fast-paced kitchen environment.

Good teamwork, communication, and time-management skills.

Positive attitude, responsible, disciplined, and willing to take instructions from senior chefs.

1. To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.

2. To allocate duties and responsibilities for each member of staff when they start their shift

3. Prepare the rota for the coming week

4. Brief all staff of any special changes to the menu and also communicate any special events organised for customers

5. To run the team efficiently and effectively in the each section during service.

6. To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.

7. To keep the kitchen area neat and tidy and according to health and safety standards.

8. To ensure that all staff are trained in the preparation and cooking of all related foods.

9. To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.

10. To ensure that all equipment and resources used by the chef are in good working order.

11. To maintain ongoing training with the existing team.

12. To carry out yearly appraisals with each member of the kitchen team and agree about training and development.