Job Summary

The Chef de Partie (Asian BBQ) supports the kitchen operations by preparing, cooking, and presenting dishes within the Asian BBQ section. This role ensures food quality, consistency, and hygiene standards are met, while assisting in daily operations, training junior staff, and maintaining a smooth kitchen workflow.

Key Responsibilities

Culinary Operations

Prepare and cook menu items in the Asian BBQ section according to established recipes and standards.

Maintain consistency in taste, quality, and presentation of dishes.

Assist in daily kitchen operations, including mise en place, food preparation, and service execution.

Support menu planning and contribute ideas for seasonal or special dishes.

People & Teamwork

Supervise and train junior kitchen staff, fostering a positive and collaborative work environment.

Ensure smooth communication and coordination between kitchen sections.

Food Safety & Standards

Uphold hygiene, safety, and sanitation practices in compliance with HACCP standards.

Ensure all equipment and work areas are maintained in clean, working condition.

Assist in maintaining stock control and minimizing wastage.

Quality & Guest Experience

Strive to exceed guest expectations through consistent food quality.

Uphold brand standards and contribute to a positive dining experience.

Required Qualifications

Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.

Minimum 4 years of relevant experience in Asian BBQ cuisine.

Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

Good interpersonal, communication, and supervisory skills.

Knowledge of HACCP and food safety practices.

Basic proficiency in Microsoft Office applications.