We are helping our client to look for an experienced and dedicated Chef De Partie (Senior Chef), to join our culinary team. You will be responsible for supervising specific stations in the kitchen, ensuring all food preparations meet high-quality standards, maintaining stock levels and upholding cleanliness and safety standards.
Our client, is a dynamic F&B holding company powered by a seasoned leadership team with over 20 years of experience. They have not only built but also transformed award-winning brands across Southeast Asia, Europe and beyond. Acting not just as investors but also passionate turnaround specialists seeking to breathe new life into iconic F&B properties, they aim to blend rich heritage with bold innovation.
The restaurant itself is a strikingly unique concept, spread across four floors, each designed with its own distinct theme. By combining creative design with elevated cuisine, the aim is to captivate diners with a one-of-a-kind experience that blends atmosphere, storytelling, and exceptional food.

Key Responsibilities:

• Oversee and execute food preparation, cooking at assigned station(s).
• Ensure all dishes prepared are in line with restaurant standards and presentation.
• Keeping cleanliness and hygiene standards at all stations, adhering to safety regulations.
• Stock taking and inventory management.
• Supervise and support junior kitchen staff within the station.
• Collaborate with the head chef to create and implement menus and specials.
• Ensure compliance with all food safety and license requirements, maintaining relevant certifications.

REQUIREMENTS:

• Past experience as a Chef De Partie or similar role in a professional kitchen.
• Holding a valid food license/certification.
• Strong understanding of kitchen safety, hygiene and food handling standards.
• Ability to work well under pressure and manage a team effectively.
• Excellent communication and leadership skills.

• Oversee and execute food preparation, cooking at assigned station(s).
• Ensure all dishes prepared are in line with restaurant standards and presentation.
• Keeping cleanliness and hygiene standards at all stations, adhering to safety regulations.
• Stock taking and inventory management.
• Supervise and support junior kitchen staff within the station.
• Collaborate with the head chef to create and implement menus and specials.
• Ensure compliance with all food safety and license requirements, maintaining relevant certifications