S

Senior Chef De Partie

salary Salary :

$4,000 - 4,500 monthly

Job Description - Senior Chef De Partie

Key Responsibilities

  • Supervise and manage a designated kitchen section (e.g., hot kitchen, grill, pastry, garde manger, sauce, or banquet).
  • Prepare, cook, and present dishes according to established recipes and presentation standards.
  • Ensure consistency in food quality, taste, and portion control.
  • Coordinate daily food preparation and service to ensure timely delivery during busy periods.
  • Train, mentor, and supervise Chef de Parties, Commis Chefs, and kitchen assistants.
  • Delegate tasks and monitor team performance.
  • Assist in menu planning, recipe development, and seasonal menu changes.
  • Monitor stock levels and prepare purchase requisitions.
  • Minimize food waste and control food costs.
  • Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.
  • Maintain cleanliness and organization of the assigned kitchen section.
  • Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
  • Inspect ingredients and finished products to maintain high quality standards.
  • Handle customer feedback related to food quality when required.
  • Support the Sous Chef and Head Chef in achieving kitchen operational goals.
  • Assist in kitchen scheduling and manpower planning when required.
  • Participate in inventory counts and stock audits.
  • Ensure all kitchen equipment is used correctly and report maintenance issues promptly.

Required Skills

Technical Skills

  • Advanced food preparation and cooking techniques.
  • Knowledge of international and local cuisines.
  • Food presentation and plating skills.
  • Menu planning and recipe standardization.
  • Food cost and waste management.
  • Inventory and stock control.
  • Knowledge of HACCP and food safety regulations.
  • Kitchen equipment operation and maintenance.
  • Quality control and portion management.

Leadership Skills

  • Team supervision and coaching.
  • Staff training and mentoring.
  • Delegation and task management.
  • Conflict resolution.
  • Performance monitoring.
  • Decision-making under pressure.

Soft Skills

  • Excellent communication skills.
  • Strong organizational skills.
  • Time management.
  • Attention to detail.
  • Problem-solving ability.
  • Ability to work under pressure.
  • Adaptability and flexibility.
  • Positive attitude and professionalism.
  • Customer service orientation.

Qualifications

  • Diploma or Certificate in Culinary Arts, Hospitality, or a related field (preferred).
  • Minimum 5–8 years of professional culinary experience.
  • At least 2–3 years in a Chef de Partie or Senior Chef de Partie role.
  • Experience in hotels, fine dining restaurants, banquets, or large-scale catering operations.
  • Food Safety and Hygiene Certification.
  • HACCP knowledge is an advantage.

Key Competencies

  • Leadership and people management.
  • Culinary expertise.
  • Food safety compliance.
  • Operational excellence.
  • Cost control.
  • Quality assurance.
  • Team collaboration.
  • Initiative and accountability.
  • Creativity and innovation.
  • Stress management.

Performance Indicators (KPIs)

  • Consistent food quality and presentation.
  • Kitchen hygiene and food safety compliance.
  • Food cost and waste reduction.
  • Timely food preparation and service.
  • Customer satisfaction.
  • Staff productivity and development.
  • Inventory accuracy.
  • Minimal kitchen incidents and equipment misuse.
  • Compliance with company SOPs.
  • Contribution to menu innovation and operational improvements.
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About the Company

SPIZE PTE. LTD.

         Spize was conceptualized with the status of our nation as one of the most metropolitan and globalized city-states. Spize is a melting pot of the East and West with an eclectic menu that encompasses a unique combination of both.             Spize has evolved from its humble beginnings...

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