- Singapore
Tembusu Gardens Pte Ltd Hiring! Full Time Chef de Partie in , Earn up to SGD 3,200 - Ricebowl
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Job Description
Responsibilities
About Us:
At Tembusu, we’re not just another café, we’re a vibrant, local street-style dining experience nestled in the heart of the Botanic Gardens. Our people, our food, and our atmosphere define who we are, creating moments that guests remember long after they leave.
Role Summary:
We are seeking a skilled and motivated Chef de Partie to manage a specific section of our kitchen. You will need to ensure food quality and hygiene standards, and contribute to menu execution and kitchen efficiency.
Key Responsibilities:
Oversee daily operations of assigned kitchen section (e.g., hot, cold, pastry, or grill)
Prepare, cook, and present dishes according to Tembusu’s recipes and plating standards
Guide, train, and supervise junior kitchen staff (Commis, Demi Chefs) on section duties
Inspect ingredient freshness, portion control, and final dish quality before service
Monitor stock levels, label and rotate products (FIFO), minimise food waste
Enforce SFA regulations, HACCP standards, and kitchen cleanliness at all times
Communicate with other CDPs, Sous Chef, and Front of House for smooth service flow
Assist in opening/closing procedures, equipment checks, and handover reports
Requirements:
Experience: Minimum 2-3 years in a professional kitchen, with at least 1 year as Chef de Partie or strong Demi Chef with supervisory exposure
Education: WSQ Higher Certificate in Culinary Arts or equivalent preferred
Skills: Strong knife skills, knowledge of various cooking methods, ability to work under pressure
Personal Attributes: Team player, leadership potential, punctual, with a passion for consistent quality
Other: Able to work weekends, public holidays, and shifts (rest days provided)
At Tembusu, we’re not just another café, we’re a vibrant, local street-style dining experience nestled in the heart of the Botanic Gardens. Our people, our food, and our atmosphere define who we are, creating moments that guests remember long after they leave.
Role Summary:
We are seeking a skilled and motivated Chef de Partie to manage a specific section of our kitchen. You will need to ensure food quality and hygiene standards, and contribute to menu execution and kitchen efficiency.
Key Responsibilities:
Oversee daily operations of assigned kitchen section (e.g., hot, cold, pastry, or grill)
Prepare, cook, and present dishes according to Tembusu’s recipes and plating standards
Guide, train, and supervise junior kitchen staff (Commis, Demi Chefs) on section duties
Inspect ingredient freshness, portion control, and final dish quality before service
Monitor stock levels, label and rotate products (FIFO), minimise food waste
Enforce SFA regulations, HACCP standards, and kitchen cleanliness at all times
Communicate with other CDPs, Sous Chef, and Front of House for smooth service flow
Assist in opening/closing procedures, equipment checks, and handover reports
Requirements:
Experience: Minimum 2-3 years in a professional kitchen, with at least 1 year as Chef de Partie or strong Demi Chef with supervisory exposure
Education: WSQ Higher Certificate in Culinary Arts or equivalent preferred
Skills: Strong knife skills, knowledge of various cooking methods, ability to work under pressure
Personal Attributes: Team player, leadership potential, punctual, with a passion for consistent quality
Other: Able to work weekends, public holidays, and shifts (rest days provided)
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