Chef de Partie (Chinese Restaurant in Tuas)

Job Description & Requirements

Chef de Partie (Chinese Kitchen)

The CDP is responsible for supporting the daily operations of the kitchen, ensuring the consistent preparation, cooking, and presentation of high-quality dishes. The role focuses primarily on the steam section while providing support to the wok station and other food preparation duties.

Key Responsibilities

Food Preparation & Production

• Take charge of the steam cooking section and support the third wok station during service.
• Prepare and cook food according to established recipes, portion sizes, and presentation standards.
• Wash, cut, portion, and prepare ingredients including meats, seafood, vegetables, sauces, stocks, and garnishes.
• Read menus, banquet event orders, and plating slips to ensure all dishes are prepared accurately and served on time.
• Ensure consistency in food quality, taste, and presentation.
• Assist with mise en place and other kitchen preparation as required.
• Carry out any other duties assigned.

Food Safety & Hygiene

• Ensure full compliance with food safety regulations, hygiene standards, and company policies.
• Maintain cleanliness and organization of kitchen workstations, storage areas, utensils, and equipment.
• Practice proper food handling, storage, labelling, and FIFO (First In, First Out) stock rotation procedures.
• Ensure all food is prepared and stored at the correct temperatures to maintain food safety.

Inventory & Cost Control

• Monitor ingredient usage and minimize food wastage.
• Check incoming deliveries to ensure quality, freshness, and correct quantities.

Operational Support

• Ensure all kitchen equipment is clean, well maintained, and report any faults or repair requirements promptly.
• Support banquet and restaurant operations to deliver an exceptional dining experience.

Qualifications & Requirements

• Minimum 3–5 years of culinary experience, with at least 2 years in a Chef de Partie or Senior Cook position.
• Sound knowledge of Chinese cooking techniques, including wok cooking (wok hei), braising, steaming, roasting, and stock preparation.
• Experience in high-volume Chinese restaurants, hotel kitchens, or banquet operations is preferred.
• Good understanding of food safety, hygiene principles.
• Flexible working shifts, weekends, public holidays, and extended hours when operationally required.