Commis Chef / Demi Chef de Partie / Chef de Partie - #1175596

Job Responsibilities

1. Food Preparation & Kitchen Operations

• Prepare, cook and present dishes according to established recipes, portion sizes and quality standards.

• Manage daily food preparation and cooking activities within the assigned kitchen section.

• Ensure all ingredients are properly washed, cleaned, cut, prepared and stored before use.

• Maintain consistency in food quality, taste, presentation and portion control.

• Ensure timely preparation and service of dishes to support smooth kitchen operations.

• Coordinate with other kitchen sections to ensure efficient food service.

2. Food Safety, Hygiene & Cleanliness

• Maintain high standards of kitchen cleanliness, personal hygiene and food safety.

• Ensure food preparation areas, cooking equipment, utensils and workstations are properly cleaned and sanitised.

• Follow established food safety procedures, including applicable HACCP standards and Singapore Food Agency (SFA) requirements.

• Ensure proper food handling, storage, labelling and stock rotation to maintain food quality and safety.

• Comply with workplace health and safety regulations and kitchen operating procedures.

3. Inventory & Cost Control

• Monitor ingredient usage, stock levels and inventory movement within the assigned section.

• Assist in preparing ingredient requisitions and ordering lists for supervisors.

• Receive and inspect food deliveries to ensure accuracy, freshness and quality.

• Ensure proper storage of ingredients and supplies to minimise spoilage.

• Monitor portion control and reduce food wastage to support cost efficiency.

4. Team Supervision & Coordination

• Supervise and guide Demi Chefs de Partie, Commis Chefs and other assigned kitchen staff.

• Provide on-the-job training and guidance on food preparation, cooking techniques and kitchen procedures.

• Ensure team members follow established food safety, hygiene and quality standards.

• Support the Sous Chef and Head Chef in maintaining efficient daily kitchen operations.

• Share culinary knowledge, recipes and best practices with team members.

5. Other Duties

• Assist with menu preparation, recipe development and continuous improvement of kitchen operations when required.

• Maintain proper organisation of kitchen equipment, ingredients and workstations.

• Perform other kitchen-related duties as assigned by the Sous Chef, Head Chef or management.

• Relevant experience in a professional kitchen, preferably in a Chef de Partie, Demi Chef de Partie or similar culinary role.

• Knowledge of food preparation, cooking techniques, kitchen operations and food presentation.

• Familiarity with food safety, hygiene standards and proper food handling procedures.

• Good organisational, time management and teamwork skills.

• Able to work independently and manage an assigned kitchen section efficiently.

• Good communication skills and ability to guide junior kitchen staff.

• Able to work in a fast-paced kitchen environment and handle multiple tasks.

• Willing to work shifts, weekends and public holidays according to operational requirements.

• Relevant culinary qualifications or food safety certification will be an advantage.

• Possession of a valid WSQ Food Safety Course Level 1 certification, where required for the role, or willingness to obtain the certification before commencing food handling duties.