Chef De Partie

Our concept features Western–Japanese fusion cuisine, blending modern Western techniques with refined Japanese influences. If you enjoy working in a fast-growing, modern culinary environment that blends two worlds of cuisine, we want you on board!

Overall Job Responsibility

Responsible for the operations and performance of the assigned kitchen section, ensuring consistent food production, quality, and presentation. Support daily service and uphold the culinary, hygiene, and safety standards across designated F&B outlets.

Main Duties

• Manage daily operations of the assigned station, ensuring smooth and timely service for à la carte, events, and functions.
• Prepare and execute mise-en-place for all designated outlets according to operational requirements.
• Maintain consistency in food preparation, cooking techniques, presentation, and portioning.  
• Support menu execution and collaborate with the Chef on market lists, stock needs, and purchasing requirements.
• Receive and inspect supplier deliveries to verify product quality, freshness, and quantity.
• Ensure kitchen areas are kept clean, sanitized, and compliant with hygiene and environmental regulations.
• Uphold food safety, hygiene, and personal grooming standards at all times.
• Train, guide, and support new cooks to meet the Club’s culinary and service expectations.
• Actively participate in teamwork and maintain clear communication within the kitchen.
• Monitor and maintain sufficient par stock levels; inform the Chef of replenishment needs.
• Help manage storage, rotation, and proper handling of ingredients to minimize waste and maintain freshness.
• Perform any other duties assigned by the Chef.

Job Requirements

• Minimum 3 years of experience as a Chef de Partie in a professional Western kitchen. 
• Strong foundation in Western cooking; Japanese cuisine exposure is an advantage.  
• Ability to independently manage and execute all tasks at an assigned station.
• Consistent in food execution, plating quality, and maintaining prep levels.       
• Good teamwork, communication skills, and a positive attitude.
• Knowledge of food hygiene, safety practices, and proper handling procedures.