Chef de Partie (Marguerite & Hortus) - Geylang

Marguerite is awarded by Michelin with one star. ⭐

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

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Housemade cakes, tarts and pastries entice through the day.

• Chef De Partie

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

• Minimum with graduated from Nitec/ Higher Nitec in Culinary Art or Diploma in certified in Culinary School or Equivalent.
• 3 to 5 years of experience as Demi Chef/ Chef De Partie in a Semi/Fine-Dining Restaurant
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Excellent listening and communication skills.
• Ability to work independently and work well in a team.
• Knowledge of best practices for safety and sanitation.

• 5 day’s work weeks
• Staff Meals + Staff Benefits + Birthday Leave
• Comprehensive Medical & Dental Insurance Coverage

We regret that only the short-listed will be notified.

Thank You