Kerja Sepenuh Masa Chef de Partie - Chinese, Gaji tinggi SGD 6,000 di Singapore - Maukerja

Requirements

• At least five years of culinary experience in Chinese fine dining or modern Chinese cuisine.

• Experience as a Sous Chef, kitchen supervisor or in a comparable role is preferred.

• Strong Chinese cooking skills, with the ability to prepare dishes inspired by Sichuan, Shandong, Cantonese and Huaiyang cuisines.

• Experience in menu planning, food preparation, ingredient sourcing and kitchen management.

• Ability to prepare both home-style meals and dishes suitable for private dining.

• Good understanding of balanced meals and the ability to accommodate dietary preferences.

• Strong attention to food hygiene, kitchen cleanliness and presentation.

• Able to work independently and manage time effectively.

• Professional, reliable and respectful of privacy.

• Able to work a flexible schedule when required for planned private dining occasions.

• Proficient in English and Chinese (Written and Spoken) is a must to coordinate with the owner and team.

About the Role

We are looking for an experienced Private Chef to prepare daily meals for a family and cater for private dining occasions at a private venue that is not open to the public.

The ideal candidate is skilled in Chinese cuisine and comfortable preparing both healthy, home-style meals and well-presented dishes for private gatherings. This is a hands-on role for someone who enjoys planning menus, sourcing ingredients and managing a kitchen independently.

Key Responsibilities

• Prepare daily lunch and dinner for approximately one to four people.

• Plan menus based on the family’s preferences, dietary needs and nutritional considerations.

• Prepare a range of Chinese dishes, including lighter and healthier options suitable for regular meals.

• Source and purchase fresh ingredients, manage inventory and minimise food waste.

• Maintain a clean, organised and hygienic kitchen.

• Prepare menus and meals for private dinners of approximately six to eight guests, typically once or twice a week.

• Plan and prepare occasional larger meals for approximately 12 to 14 guests, with the support of a kitchen assistant.

• Present dishes to a high standard, with attention to flavour, quality and plating.

• Introduce seasonal dishes and new menu ideas.

• Maintain discretion and confidentiality in all matters relating to the family and workplace.

• Annual Leave
• Medical and Hospitalisation Leave