Chef de Partie (Italian Cuisine)

Job Purpose

To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes.
• Maintain consistency in food quality, taste, and presentation.
• Monitor mise end place for the designated section.

2. Section Management

• Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section.
• Ensure all equipment and tools are used safely and maintained in good working condition.

3. Hygiene, Safety & Compliance

• Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation.
• Maintain cleanliness and hygiene in the kitchen section at all times.
• Ensure proper storage and labelling of food items following FIFO/FEFO methods.
• Observe all Workplace Safety & Health (WSH) practices as per MOM regulations.

4. Inventory & Stock Control

• Assist in stock rotation, inventory control, and reporting of wastage.
• Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries.

5. Collaboration & Communication

• Coordinate with other sections to ensure smooth service during peak periods.
• Attend briefings, training, and evaluations as required by management.

Job Requirements

Qualifications & Experience

• Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role.
• Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization).
• Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore).

Skills & Attributes

• Strong knowledge of traditional and modern Italian cuisine.
• Excellent kitchen and time management skills.
• Team player with good communication and leadership qualities.
• Able to work on weekends, public holidays, and rotational shifts.

Working Conditions

• 5-day work week / Rotating shifts
• Standing for extended periods in a hot kitchen environment
• Complying with hygiene audits and regular inspections