Chef De Partie

About Us

We're a lifestyle-focused café-bar in Singapore. By day, we serve specialty coffee and reimagined local comfort food; by night, we become a vibrant spot for curated cocktails and casual bites.

We believe in good food, quality ingredients, thoughtful service and creating a welcoming space for our community. We’re looking for passionate individuals who take pride in their work and want to grow with the team.

Role Overview

As a Chef de Partie (CDP), you’ll play an important role in our kitchen team, taking ownership of your designated section and working closely with the Sous Chef to ensure smooth service and consistent food quality.

You’ll be responsible for your section’s preparation, cooking, plating and cleanliness while supporting and guiding junior kitchen team members. This is a hands-on role suited to someone who is organised, reliable and takes pride in delivering quality food consistently.

Key Responsibilities

Section Management & Cooking

• Take ownership of your designated kitchen section and ensure it is fully prepared and ready for service
• Manage daily mise en place, preparation, cooking and plating for your section
• Execute dishes according to recipes, standards and portion guidelines
• Maintain consistency in food quality, taste and presentation throughout service
• Work closely with the Sous Chef to maintain smooth kitchen flow and service efficiency
• Support other sections and kitchen operations when required

Quality & Kitchen Standards

• Maintain high standards of food quality, portion control and presentation
• Check the quality and freshness of ingredients before use
• Follow proper food handling, hygiene, health and safety standards
• Keep your workstation, equipment and tools clean and organised at all times
• Follow proper stock rotation and help minimise food wastage

Team Collaboration

• Support and guide Commis Chefs and junior kitchen team members
• Share knowledge and assist with training on recipes, preparation and kitchen procedures
• Communicate effectively with the Sous Chef and wider kitchen team during service
• Work closely with the front-of-house team to ensure smooth and timely service
• Contribute to a positive and respectful working environment

Kitchen Operations

• Assist with receiving, checking and storing ingredients
• Monitor ingredient usage and stock levels within your section
• Support portion control and food cost management
• Assist with daily kitchen opening and closing procedures
• Maintain kitchen equipment and tools in clean and good working condition

Job Requirements

• 2–4 years of relevant professional kitchen experience, with proven Chef de Partie or section ownership experience preferred
• Experience in a restaurant, café, bistro, all-day dining or similar F&B environment
• Strong cooking and food preparation skills
• Good understanding of kitchen operations, food hygiene and safety
• Able to manage your own section effectively during busy service periods
• Organised, reliable and attentive to detail
• Positive attitude and willingness to learn
• Good team player with effective communication skills
• Comfortable guiding and supporting junior kitchen team members
• Food Hygiene Certification / WSQ Basic Food Hygiene Course required
• Able to work shifts, weekends and public holidays as required

What We Offer

• Competitive salary based on experience
• Staff meals
• Uniform provided
• Employee discounts
• Training and opportunities to develop your culinary skills
• Supportive and collaborative team environment
• Opportunities to develop your leadership skills and grow with an expanding brand

*Only shortlisted candidates will be contacted.