Senior Chef de Partie (SCDP) - Ce Soir Restaurant
Cuisine Focus: Innovative East Asian Fine Dining with seasonal Japanese Ingredients
Reports to: Head Chef
Working Days: Tuesday to Saturday
Fixed Off Days:Sunday & Monday
Job Scope & Responsibilities
- Take full ownership of an assigned kitchen section, ensuring consistency, precision, and quality in all dishes produced.
- Work closely and directly under the Head Chef to execute Ce Soir's modern Japanese and East Asian-inspired menu.
- Prepare, cook, and plate dishes according to fine dining standards, recipes, and presentation guidelines.
- Ensure mise en place is prepared accurately and efficiently ahead of service.
- Maintain strict adherence to food safety, hygiene, and sanitation standards at all times.
- Assist in menu development, R&D, and refinement of dishes, contributing creative ideas when required.
- Guide and support Commis Chefs and junior staff within the section.
- Monitor stock levels for the assigned section and communicate ordering needs to the Head Chef or Sous Chef.
- Maintain cleanliness, organisation, and proper use of kitchen equipment.
- Support smooth service flow through effective communication with other kitchen sections and FOH teams.
Job Requirements
- Minimum 2 years of experience in a professional kitchen fine dining or Japanese/East Asian cuisine experience is an advantage.
- Strong foundation in cooking techniques, knife skills, and kitchen discipline.
- Passion for modern, innovative cuisine with attention to detail and presentation.
- Ability to work independently within a section while collaborating as part of a team.
- Strong work ethic, willingness to learn, and openness to creative direction.
- WSQ Food Hygiene Certificate required.
- Able to work dinner service hours and peak periods consistently.
