CHEF DE PARTIE

Job Description

We are seeking a hands-on and experienced Chef De Partie to lead and support our Chinese and Western catering kitchen operations. The ideal candidate must be operationally strong, capable of personally handling daily cooking duties, managing high-volume production, and leading a kitchen team to ensure smooth and efficient operations.

Key Responsibilities

• Personally prepare and cook Chinese and Western cuisine for daily catering production, banquet functions, and corporate events
• Lead and supervise kitchen staff during daily operations to ensure efficiency, productivity, and food quality standards are consistently maintained
• Plan and coordinate daily production schedules with Sous Chef and management team
• Ensure all dishes are prepared according to approved recipes, presentation standards, and portion specifications
• Monitor kitchen workflow and allocate duties to kitchen team effectively during peak production periods
• Maintain strict compliance with SFA regulations, food hygiene, HACCP, and workplace safety standards
• Conduct training and provide guidance to junior cooks and kitchen assistants on food preparation and kitchen procedures
• Monitor inventory levels, stock rotation, and ingredient usage to minimize wastage and control food cost
• Ensure cleanliness, proper food storage, and overall organization of kitchen and workstations
• Support onsite catering setup and event operations when required

Requirements

• Minimum 4 years of relevant experience in catering, banquet, hotel, restaurant, or central kitchen operations
• Strong hands-on cooking skills in both Chinese and Western cuisine
• Proven experience in leading and managing kitchen teams in a high-volume environment
• Ability to work independently and under pressure in fast-paced operations
• Good leadership, communication, and problem-solving skills
• Familiar with large-scale food production and catering operations
• Knowledge of food safety, hygiene regulations, and SOP standards
• Able to work shifts, weekends, and public holidays
• Able to start work at 4am/5am
• Able to stand for long hours
• Food Hygiene Certificate preferred