Chef de Partie – Japanese Cuisine

2 weeks ago

Singapore STANAKA ET LUCKYRYU FOOD & BEVERAGE MANAGEMENT PTE. LTD. Full time
Roles & Responsibilities

At a high-end Wagyu x Japanese cuisine restaurant aiming for Michelin star recognition, the Chef de Partie is responsible for overseeing a specific station (e.g., grill, simmering, frying) with precision and consistency. This role demands mastery of traditional Japanese cooking techniques and aesthetics, contributing to the overall excellence and harmony of each dish. You will play a critical role in maintaining culinary standards and supporting the head chef's vision.

■ Key Responsibilities:

  • Execute and manage cooking and plating in your assigned section (grill, simmered dishes, fried items, etc.)
  • Handle daily preparation and ingredient pre-processing with attention to detail
  • Ensure consistency in flavor, presentation, and serving temperature
  • Inspect ingredient quality, manage yield, and ensure hygiene standards are met
  • Reproduce menu items faithfully under the direction of the Head Chef and Sous Chef
  • Provide guidance and be a role model to junior kitchen staff within your section
  • Maintain precise timing and coordination for plate delivery
  • Collaborate closely with service staff to enhance the total dining experience
  • Incorporate seasonality, cultural elements, and refined aesthetics in presentation
  • Follow Michelin-level plating and kitchen execution protocols rigorously

■ Qualifications:

  • Minimum 3 years of experience in high-end Japanese cuisine (e.g., kaiseki, kappo, fine dining)
  • Proven expertise in at least one key station (e.g., grill, simmering, frying)
  • Strong sense of Japanese culinary aesthetics—flavor, presentation, tableware selection
  • Knowledge of food hygiene and safety practices (HACCP certification a plus)
  • Ability to quickly understand and follow detailed instructions
  • Strong team player with the willingness to train and support junior staff
  • Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin- or Japanese-speaking guests
Tell employers what skills you have

Recipes
Aesthetics
Ingredients
Food Safety
Restaurants
Cooking
Food Quality
Inventory
Sanitation
Fine Dining
Compliance
Attention to Detail
Customer Satisfaction
HACCP
Team Player
Nutrition
Food Service
Japanese

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