Chef De Partie (Gilmore and Damian D'Silva)

This role supports daily kitchen operations by preparing and cooking dishes to established standards while maintaining quality, consistency, and hygiene. The role involves teamwork across kitchen stations, for individuals who thrive in a fast‑paced environment and are eager to learn.

• Oversee and carry out kitchen duties across assigned stations, ensuring smooth daily operations.
• Assist in food preparation (E.g., peeling, chopping, portioning and marinating, etc.).
• Prepare and cook dishes in accordance with established recipes and standard operating procedures (SOPs).
• Plate and present dishes with care and attention to detail with consistency.
• Collaborate closely with the kitchen team to ensure food consistency and quality.
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant.
• Ensure compliance with all health, safety, and food hygiene legislation.
• Any other duties as assigned by Management.

Requirements

• Basic knowledge of cooking and grilling techniques, particularly for Asian cuisine.
• Comfortable working in a fast‑paced kitchen environment.
• Comfortable with food preparation, packing and proper storage in accordance to established standards.
• Strong attention to detail with good time‑management skills.
• Team‑oriented mindset with the ability to work collaboratively and efficiently.
• Ability to respond positively to challenges and solve problems as they arise.
• Willingness to work rotating shifts, including weekends and public holiday.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme