Job Description
Join Humo’s dynamic culinary team as a Chef de Partie, located in the vibrant heart of Chinatown, Central Region, Singapore. We are a professional yet friendly F&B group that values reliability, organization, and composure during service. This role offers a clear pathway for growth, allowing you to refine your cooking skills and step into leadership positions as we expand.
You will be responsible for a dedicated station, producing high‑quality dishes that meet our exacting standards and delight our guests. Working closely with the sous chef and line cooks, you’ll ensure smooth coordination from prep through plating, maintaining consistency and presentation across every plate. Our kitchen thrives on teamwork, so you’ll also mentor junior staff, sharing your expertise and fostering a positive, learning‑focused environment.
We’re looking for a candidate who thrives under pressure, can keep a calm demeanor during peak service hours, and is eager to contribute to menu innovation. In return, Humo offers competitive compensation, ongoing training, and the chance to develop within a supportive, forward‑thinking hospitality group.
Responsibilities
- Prepare and execute dishes for your assigned station according to recipes and quality standards.
- Ensure all ingredients are properly stocked, rotated, and stored following food safety protocols.
- Monitor the quality of each dish before plating, correcting any issues promptly.
- Coordinate with the sous chef and line cooks to maintain a smooth service flow during busy periods.
- Keep the workstation clean, organized, and fully equipped; perform routine maintenance checks.
- Assist in training and supervising junior kitchen staff, providing guidance and feedback.
- Contribute to menu development and seasonal specials, offering creative input.
- Comply with health, safety, and hygiene regulations at all times, upholding HACCP standards.
Qualifications
- Previous experience as a Chef de Partie or Commis 1 in a fast‑paced kitchen environment.
- Solid understanding of Asian or Western culinary techniques and flavor profiles.
- Knowledge of HACCP and Singapore food safety standards.
- Ability to work under pressure and meet tight deadlines during service.
- Strong organizational and time‑management skills.
- Team player with excellent communication and interpersonal abilities.
- Flexibility to work weekends, public holidays, and varying shift schedules.
- Minimum culinary certification or equivalent professional qualification.