Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roasterand other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe. We are a growing hospitality group preparing to launch the first local outlet of a renowned international café concept known for its specialty coffee, seasonal menus, and modern ambiance.  This launch marks a strategic expansion of our diverse F&B portfolio, we aim to deliver quality, consistency, and innovation at every customer touchpoint.

We are looking for passionate individuals to join us as Senior Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Elephant Grounds.

Job Responsibilities

1) Section Leadership & Culinary Excellence

· Take ownership of your designated kitchen section, ensuring all dishes meet Elephant Grounds' exacting standards for taste, quality, and presentation.

· Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

· Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

· Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

· Maintain high standards of cleanliness and organization across your section.

· Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

· Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

· Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

· Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

· Act as a key point of communication between the Head Chef and junior kitchen staff.

· Foster a collaborative, professional, and growth-oriented kitchen culture.

· Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

· Identify opportunities to improve kitchen processes, efficiency, and quality.

· Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Requirement

· Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen.

· Proven experience in supervising or mentoring junior kitchen staff.

· Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

· Food Hygiene certification required.

· Ability to handle high-volume service calmly while maintaining quality and consistency.

· Willingness to work flexible hours, including weekends and public holidays.

Must Have Factor

· Hands-on, dependable, and proactive.

· Strong sense of responsibility for kitchen discipline, quality, and consistency.

· Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.