Araya is the world's first Michelin-starred Chilean fine-dining restaurant. Located at the vibrant Mondrian Duxton, Araya celebrates the rich seafood, native coastal plants, and vibrant heritage of Chile and the South Pacific, refined through modern Japanese craftsmanship and culinary precision.
As a Demi Chef de Partie at Araya, you will play a key supporting role in delivering culinary execution across our tasting menus (Costa, Andes, etc.). Working closely under the guidance of our Chef de Partie and Head Chef, you will be responsible for managing assigned prep stations, executing precise knife work and cooking techniques, and maintaining the highest standards of culinary quality and hygiene expected of a Michelin-starred kitchen.
Responsibilities
- Prepare high-grade seasonal produce from South America and Japan with strict attention to texture, flavor, and technique.
- Maintain consistency and exact standards for all component prep, marinades, butchery, seafood handling, and emulsion work.
- Ensure your assigned station is fully stocked, organized, and set up well ahead of service times.
- Execute cookery and plating with exact accuracy, timing, and finesse during tasting menu services.
- Adapt quickly in an open counter-style fine dining setting where professionalism, quiet composure, and cleanliness are visible to guests.
- Support the Chef de Partie in monitoring pass flow, ticket timing, and finishing dishes seamlessly.
- Strictly adhere to Singapore Food Agency (SFA) food safety guidelines, hygiene standards, and kitchen sanitation protocols.
- Enforce proper labeling, dating, rotation (FIFO), and storage of all dry, chilled, and fresh ingredients.
- Assist in minimizing food waste through accurate portioning and ingredient utilization.
- Work collaboratively with Commis Chefs, apprentices, and front-of-house staff to ensure smooth communication.
- Assist in station setup, deep cleaning shifts, inventory counts, and daily closing procedures.
Requirements
- Minimum 1 year of experience in fine-dining, high-end European, Japanese, or contemporary multi-course restaurants.
- Diploma or Certificate in Culinary Arts (e.g., SHATEC, At-Sunrice, Culinary Institute of America Singapore, or equivalent) preferred.
- Sound knife skills, solid foundational knowledge of cooking techniques, thermal control, and basic butchery/seafood handling.
- Punctual, detail-oriented, eager to learn, and resilient under fast-paced service conditions.
- Conversational proficiency in English is required to interact in a diverse, international kitchen environment.
