Chef De Partie

Chef de Partie is responsible for managing a specific section of the kitchen and ensuring food preparation and presentation meet company standards. The role supports kitchen operations, maintains hygiene standards, and assists the Sous Chef and Head Chef in daily operations. Key Responsibilities Prepare and cook menu items according to company recipes and standards Manage assigned kitchen section efficiently during operations Ensure consistency, quality, and presentation of all dishes Monitor food stock levels and assist with inventory control Maintain cleanliness and comply with food hygiene and safety regulations Assist in training and supervising junior kitchen staff Coordinate with kitchen team to ensure smooth daily operations Minimise food wastage and maintain proper food storage procedures Ensure all kitchen equipment is properly handled and maintained Support menu development and special promotions when required Requirements Minimum 2–3 years of relevant kitchen experience in a restaurant, hotel, or F&B environment Experience in Western / Asian Able to work in a fast-paced environment Good knowledge of food safety and kitchen hygiene practices Team player with positive attitude and good communication skills Able to work shifts, weekends, and public holidays