Jigger & Pony Group Hiring! Full Time Chef De Partie in - Ricebowl

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of six cocktail bars and two restaurants.

Cocktail Bars

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

Restaurants:

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

We are looking for motivated individuals to join the culinary team as Chef De Partie at Caffe Fernet.

Job Requirements:

• Prepare mise-en-place and execute dishes in according to established recipes, standards, and service timelines.
• Ensure consistency in food presentation, flavour, and texture for every plate.
• Manage multiple orders simultaneously with accuracy and composure.
• Assist with general prep work, supporting other sections of the kitchen as needed.
• Maintain a clean, organised, and hygienic workstation at all times.
• Monitor ingredient stock levels in your section and communicate replenishment needs to the Sous Chef.
• Ensure proper storage, labelling, and rotation of ingredients to maintain freshness and minimise waste.
• Support the preparation of house-made ingredients and components with precision and care.
• Uphold food safety and hygiene standards in compliance with company and SFA regulations.
• Contribute to a positive team culture, embodying a “can-do” spirit and willingness to learn and grow with your fellow chefs.

Job Requirement

• Minimum 1–2 years of experience in a professional kitchen environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.
• Ability to work weekends, evenings, and public holidays as rostered.