Title:  Chef De Partie

Job Requisition ID:  1074

Primary Responsibilities

  • Set up workstation with required Mise en place, tools, equipment and supplies according to standards
  • Inspect the cleanliness and working condition of all tools, equipment and supplies to ensure the compliance with standards
  • Check production schedule and pars
  • Establish priority items for the day
  • Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
  • Transport supplies from the storeroom and stock in designated areas
  • Fabricate meat, fish and fowl for menu items
  • Ensure that the team complies with the health and safety standards
  • Assist in controlling inventory and managing stocks
  • Maintain organization, cleanliness and sanitation of work areas and equipment


  • Certificate in Culinary Skills / GCE 'O' level or equivalent
  • Minimum 4 years’ experience in F&B industry at supervisory level in a restaurant
  • Good interpersonal communication and problem-solving skills
  • Able to work independently or as a team in a fast-paced environment with minimum supervision
  • Preferably with supervisory experience
  • Good management of food cost and stock inventory
  • 5 working days per week with the ability to work on weekends/public holidays