Senior Chef de Partie - #1170455

OUR STORY

Keef the Beef is a home-grown Singapore restaurant specialising in quality steak dinner. Founded during the COVID-19 pandemic, what began as a passion project in their home kitchen has grown from a modest neighbourhood outlet into a full-fledged restaurant.

Our signature dish, “The PL,” is inspired by the legendary Peter Luger-style butter-broiled steak. Cooked at high temperature, the Maillard reaction creates a beautifully caramelised exterior that enhances the steak’s natural sweetness and develops a rich, multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252

Nearest MRT: Buona Vista MRT – approximately 8 minutes’ walk

DUTIES & RESPONSIBILITIES

As a Senior Chef de Partie, you will play an important role in ensuring the smooth day-to-day operation of the kitchen while maintaining consistently high standards of food quality, hygiene and presentation.

Kitchen Operations & Food Preparation

• Oversee daily food preparation and kitchen duties assigned by the Head Chef.
• Prepare and cook food according to established recipes, specifications and restaurant standards.
• Ensure that the production, preparation and presentation of all food are consistently of the highest quality.
• Coordinate daily kitchen tasks and production requirements with the Head Chef.
• Estimate daily production requirements based on reservations, business volume and operational needs.
• Check the quality of raw ingredients and cooked food to ensure required standards are consistently met.
• Have comprehensive knowledge of all menu items, recipes, cooking methods and presentation standards.
• Maintain proper food handling, storage and preservation practices, including correct temperature control.
• Check expiry dates and ensure all food items are properly labelled, stored and rotated.
• Maintain high standards of cleanliness, food safety and kitchen organisation at all times.

Teamwork & Leadership

• Provide guidance and support to junior kitchen team members during daily operations.
• Coordinate effectively with the Head Chef and other kitchen team members to ensure smooth service.
• Communicate clearly and maintain a professional, respectful and positive working environment.
• Assist and encourage team members to complete their duties efficiently and within required deadlines.
• Establish and maintain effective working relationships with both kitchen and front-of-house teams.
• Consult with the Head Chef regarding daily requirements, functions, reservations and last-minute events.

Quality & Cost Control

• Ensure food quality and consistency are maintained throughout service.
• Assess quality control and adhere to the restaurant’s food and service standards.
• Assist in maintaining food costs through proper portion control, preparation and storage.
• Contribute ideas and support menu development while maintaining quality and cost efficiency.
• Ensure minimal wastage through proper planning, preparation and utilisation of ingredients.
• Maintain awareness of restaurant operating standards and food cost requirements.

Equipment, Safety & Compliance

• Operate kitchen equipment safely and correctly.
• Ensure all kitchen equipment and utensils are properly maintained and report any malfunction or damage promptly.
• Personally maintain high standards of hygiene, workplace safety and correct equipment usage.
• Follow all food safety, hygiene and workplace safety procedures.
• Possess relevant food safety qualifications.
• Carry out any other reasonable duties as assigned by management.

REQUIREMENTS

• Relevant experience in a professional kitchen, preferably in a steakhouse, Western or high-volume restaurant environment.
• Previous experience as a Chef de Partie or Senior Chef de Partie is preferred.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Good understanding of food safety, hygiene and proper food handling practices.
• Able to work independently while also leading and supporting junior kitchen staff.
• Able to work efficiently in a fast-paced environment.
• Strong attention to detail with a commitment to food quality and consistency.
• Good communication and teamwork skills.
• Responsible, reliable and willing to take ownership of assigned duties.
• Able to work shifts, weekends and public holidays when required.