Chef De Partie

7 days ago

Singapore SHIN TERROIR PTE. LTD. Full time
Roles & Responsibilities

Come join the Miru Collection

Helmed by Chef Takeshi Nakayama, Shin Terroir is a Japanese yakitori omakase restaurant in Singapore that highlights seasonality, ingredient quality, and traditional grilling techniques throughout its menu. At the heart of the restaurant is a custom three-tier grill from Osaka, where skewers are cooked over Wakayama oak binchōtan charcoal to bring out clean, balanced flavours. The dining experience is complemented by a carefully curated beverage program featuring Champagnes and Burgundies, selected to enhance each course.

Job Overview

We are looking for a dedicated Chef de Partie (CDP) with a strong passion for Japanese cuisine. The CDP will be responsible for running an assigned kitchen section, ensuring consistency, and delivering high-quality dishes according to restaurant standards. This role requires precision, discipline, and a solid or basic understanding of Japanese cooking methods and ingredients.

Key Responsibilities
  • Manage and oversee a designated section
  • Prepare, cook, and present dishes to the highest standard, ensuring consistency and authenticity.
  • Assist in developing new dishes and seasonal specials under the guidance of senior chefs.
  • Maintain mise en place, ensuring readiness and efficiency for service.
  • Monitor stock rotation (FIFO) and ensure proper storage of Japanese ingredients.
  • Uphold food hygiene, safety, and sanitation standards at all times.
  • Communicate effectively with kitchen and service teams during service.
  • Train and support Commis Chefs or kitchen assistants within the section.
  • Report any issues with equipment, stock shortages, or quality concerns to Sous Chef.
Requirements
  • Experience on a yakitori grill
  • Experience working directly with a Japanese chef, preferably in an omakase or yakitori setting
  • Strong knowledge of Japanese cooking techniques (skewering, grilling over binchotan, dashi, knife skills, etc.)
  • Minimum 2–3 years of kitchen experience, preferably in a Japanese restaurant.
  • Ability to work independently in a section while being a team player.
  • High attention to detail, presentation, and consistency.
  • Good communication skills and ability to follow instructions from senior chefs.

Compensation and benefits

  • Opportunities to deepen skills in Japanese omakase and Yakitori cuisine
  • Competitive salary
Tell employers what skills you have

Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Ability To Work Independently
Food Quality
Inventory
Menu Costing
Sanitation
Good Communication Skills
Attention to Detail
Team Player
Japanese
Hospitality

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