Chef de Partie (Sushi Counter) - Waku Ghin

Marina Bay Sands Pte Ltd| Date Posted: 27-May-2020
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Job Nature:
'N' Levels / 'O' Levels, ITE/ NITEC/ Higher NITEC, 'A' Levels, Diploma, Bachelor's / Honours, Masters / PhD

Job Description

As a Chef de Partie, you are required to work closely with the Sous Chef in order to assist with the preparation, cooking and presentation of produce.


  • Manage a section with the assistance of Commis Chefs.
  • Ensure preparation and cooking of food complies to the restaurant specific standards.
  • Handle and implement waste controls.
  • Complete the cleaning schedule for the kitchen.
  • Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc.
  • Comply with legal requirements under the Health & Safety Act 1974 and Food Hygiene.
  • Adhere to all policies, procedures, standards, specifications, guidelines and training programs.
  • Report maintenance issues to the relevant parties.
  • Stock items used in the correct order.
  • Prioritise tasks and demonstrate effective time management and coordinating, controlling and managing different resources
  • Communicate clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions


  • Diploma in Culinary Arts / Pastry.
  • Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
  • Experience in Japanese Cuisine and Michelin-Starred restaurant would be an advantage.
  • Possess food hygiene and safety certification.
  • Able to work on rotating shifts, weekends & public holidays.
  • Possess a well-groomed, professional appearance.
  • Demonstrate a full understanding of the role and carry it out in line with their job description.
  • Work effectively with the rest of the team.
  • Try to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.