DEMI CHEF

Job Summary

Join our premier dining establishment as a Demi Chef de Partie, supporting kitchen operations to deliver exceptional culinary experiences with quality, efficiency, and teamwork.

Responsibilities

• Assist the Chef de Partie in managing daily operations, food preparation, and service setup for your assigned kitchen section
• Prepare, cook, and plate ingredients to meet strict quality, portion control, and presentation standards
• Monitor stock levels, track ingredient freshness, and apply proper rotation (FIFO) to minimize kitchen food waste
• Maintain exceptional cleanliness, sanitation, and safety standards in compliance with Singapore Food Agency (SFA) regulations
• Collaborate effectively with Commis Chefs and senior kitchen management to ensure smooth service during peak hours

Required competencies and certifications

• Hold a valid WSQ Food Safety Course Level 1 certificate (formerly Basic Food Hygiene)

Preferred competencies and qualifications

• Minimum 1–2 years of experience as a Commis Chef or Demi Chef in a fast-paced restaurant or hotel kitchen environment
• Demonstrate strong knife skills and solid understanding of commercial kitchen equipment
• Possess a professional certificate or diploma in Culinary Arts
• Exhibit resilience, positive attitude, and ability to work rotating shifts, weekends, and public holidays