CHEF

Chef de Partie - Indian Restaurant

Singapore | Full-time

About the Role

We're hiring a Chef de Partie to run a specific section of our Indian kitchen with speed, consistency, and authentic flavor. You'll be the go-to expert for your station and a key player in daily service.

Key Responsibilities

- Station Management: Take full ownership of one section - Tandoor, Curry, Appetizers/Chaat, South Indian, or Biryani/Rice

- Prep & Cooking: Handle mise en place, marination, spice blending, and cooking to recipe standards. Ensure every plate matches taste, portion, and presentation specs

- Quality Control: Taste and check all dishes from your station before service. Maintain consistency across every cover

- Team Support: Train and guide Commis chefs and kitchen helpers on your station. Step in to help other sections during rush

- Hygiene & Safety: Follow NEA/SFA guidelines, HACCP practices, and FIFO stock rotation. Keep your station clean and organized at all times

- Inventory: Monitor stock levels for your section, assist with indents, and minimize wastage

- Service Execution: Work efficiently during peak hours. Communicate clearly with Expo and other CDPs to ensure smooth ticket times

Requirements

- Experience: 2-4 years in Indian cuisine, with at least 1 year handling an independent station in a busy restaurant/hotel

- Skills: Strong knowledge of Indian spices, gravies, tandoor work, or South Indian prep depending on station. Knife skills, timing, and palate are key

- Knowledge: Familiar with vegetarian, Jain, and halal requirements if applicable to the concept

- Certifications: WSQ Basic Food Hygiene required

- Attributes: Disciplined, fast under pressure, team player, and passionate about Indian food

Stations You Might Lead

- Tandoor CDP: Naan, roti, kebabs, tikkas, tandoori mains. Manage tandoor temp and marination cycles

- Curry CDP: Base gravies, signature curries, dal, sabzi. Balance flavors and consistency in bulk cooking

- Chaat/Appetizer CDP: Street food, fried snacks, chutneys, plating for cold/hot starters

- South Indian CDP: Dosa, idli, vada, sambar, chutneys, Chettinad/Kerala specialties

- Biryani CDP: Dum cooking, rice layering, raita/salan, portioning for dine-in and delivery

What We Offer

- Competitive salary based on experience

- Duty meals, uniform

- Medical benefits & annual leave

- Growth path to Sous Chef for strong performers