The Bark Cafe, an al fresco café and restaurant located at Upper Changi Road North, Singapore, serving a combination of Western and Asian cuisine in a high-volume casual dining environment. (HeritageSG)

CHEF / CHEF DE PARTIE

The Bark Cafe
Upper Changi Road North, Singapore

Job Summary

The Chef / Chef de Partie is responsible for managing a designated kitchen section while ensuring the consistent preparation and presentation of high-quality Western and Asian dishes. The role requires maintaining food quality, kitchen hygiene, operational efficiency, and compliance with Singapore food safety regulations.

Key Responsibilities

Food Preparation & Cooking

• Prepare, cook, and present menu items according to the cafés recipes and quality standards.

• Handle both Western and Asian dishes efficiently during lunch and dinner service.

• Ensure food is prepared consistently in terms of taste, portion size, and presentation.

• Monitor cooking times and temperatures to maintain product quality.

• Prepare sauces, stocks, marinades, and mise en place before each service.

Kitchen Operations

• Manage and oversee the assigned kitchen station.

• Coordinate with Sous Chef, Head Chef, and kitchen team to ensure smooth daily operations.

• Prioritize orders during peak periods while maintaining quality and speed.

• Minimize food wastage through proper portion control and stock rotation.

Food Safety & Hygiene

• Maintain a clean, organized, and sanitary work environment at all times.

• Comply with Singapore Food Agency (SFA) food hygiene and food safety standards.

• Follow HACCP principles and safe food handling procedures.

• Ensure proper storage, labeling, and rotation of ingredients using FIFO practices.

Inventory Management

• Monitor daily stock levels for the assigned section.

• Report shortages or damaged ingredients promptly.

• Assist in receiving, checking, and storing deliveries.

• Help conduct regular inventory and stock counts.

Equipment Maintenance

• Operate kitchen equipment safely and correctly.

• Ensure all kitchen tools and equipment are cleaned after use.

• Report faulty equipment immediately for repair or replacement.

Teamwork & Supervision

• Train and guide junior kitchen staff, cooks, and kitchen assistants.

• Delegate tasks efficiently within the assigned station.

• Foster teamwork and maintain effective communication with both kitchen and service staff.

Quality Control

• Ensure every dish meets the cafés quality and presentation standards before service.

• Check freshness and quality of ingredients daily.

• Monitor customer feedback and recommend improvements where appropriate.

Workplace Safety

• Follow workplace safety procedures and use kitchen equipment responsibly.

• Maintain cleanliness to prevent accidents and contamination.

• Wear appropriate PPE and kitchen uniforms during working hours.

Requirements

• Diploma or Certificate in Culinary Arts or equivalent experience.

• Minimum 2-5 years of relevant experience as a Chef or Chef de Partie in a café, restaurant, or hotel.

• Strong knowledge of Western and Asian cuisine preparation.

• Ability to work efficiently under pressure in a fast-paced kitchen.

• Good knowledge of food hygiene and Singapore food safety regulations.

• Positive attitude, leadership skills, and strong teamwork.

Working Conditions

• Able to work rotating shifts, weekends, and public holidays.

• Comfortable standing for long hours in a fast-paced kitchen environment.

• Able to lift and handle kitchen supplies and ingredients safely.

Key Performance Indicators (KPIs)

• Consistent food quality and presentation.

• Timely preparation and service of orders.

• Compliance with food hygiene and safety standards.

• Minimal food wastage and effective stock management.

• Positive customer feedback on food quality.

• Efficient teamwork and kitchen productivity.