Demi Chef De Partie

Responsibilities

. Assist the Junior Sous in the preparation and cooking of menu items.

. Ensure food is prepared according to recipes, quality standards, and presentation guidelines.

. Organize and maintain mise en place (ingredients and workstation setup) before service.

. Monitor food quality, freshness, and portion control.

. Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).

. Support inventory management, including stock rotation and minimizing waste.

. Maintain cleanliness and organization of the assigned kitchen section.

. Assist during busy service periods to ensure timely food delivery.

. Report equipment issues, shortages, or quality concerns to senior chefs.

Reports To: Junior Sous Chef / Head Chef

Requirements

. Culinary diploma or relevant professional training preferred.

. Typically 1-3 years of experience in a professional kitchen.

. Knowledge of food preparation techniques and kitchen operations.

. Understanding of food safety and hygiene regulations.

. Ability to work under pressure in a fast-paced environment.

. Strong teamwork and communication skills.

Benefits:

- 2 days off per week

- $50 food meal allowance

- 2.5k monthly salary

- Only Sg/ PR

- Medical and insurance provided

- $250 medical in claims

- Employees with Italian and western cuisine experience preferred

- 7 days of Annual Leave