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.