Job Summary
We are seeking an experienced and reliable Chef de Partie to oversee a specific kitchen section (e.g. wok, seafood, or hot station). You will be responsible for ensuring consistent food quality, supervising junior staff, and maintaining smooth kitchen operations during service.
Key Responsibilities
- Manage and run a designated station (e.g. wok, grill, seafood station)
- Prepare and cook dishes to restaurant standards consistently
- Supervise and guide Commis Cooks (Commis 2 & 3)
- Ensure food quality, portion control, and presentation
- Coordinate with Head Chef / Sous Chef during service
- Train junior staff on preparation and cooking techniques
- Monitor stock levels and minimise food wastage
- Maintain kitchen cleanliness and comply with NEA hygiene standards
Requirements
- 2-3 years of relevant experience (seafood preferred)
- Strong skills in wok cooking, steaming, and seafood handling
- Able to work independently and lead a station under pressure
- Leadership and team management skills
- Good understanding of kitchen operations and timing
