Chef De Partie

UOL CLAYMORE INVESTMENT PTE. LTD.; Singapore; On-site; SGD 3,200 - 4,600; Full time

Job summary

PAN PACIFIC ORCHARD, SINGAPORE is seeking a Chef De Partie to lead Western cuisine preparation and support Banquet operations. This role emphasizes high standards of food quality and presentation in line with hotel procedures.

You will supervise kitchen staff, coordinate with outlet Chefs, and train Culinary Associates while maintaining safety and hygiene standards across daily operations.

Qualifications

• Minimum 2–3 years of culinary supervisory experience.
• Adaptability to changing requirements and passion for food preparation.
• Strong communication with outlet chefs and kitchen teams.
• Solid knowledge of health and safety procedures.

Responsibilities

• Conduct daily shift briefings to kitchen colleagues.
• Direct and control kitchen staff to meet guest expectations.
• Ensure spot checks and temperature control sheets are filled.
• Maintain cleanliness and proper rotation of products in chillers.
• Strive to maintain and improve all food preparations and presentations.
• Support senior team members in communicating food quality.
• Maintain on-the-job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to discuss guest feedback.
• Daily checks of mise-en-place for freshness and quality.
• Support, coach, lead and motivate kitchen colleagues.
• Ensure storeroom requisitions are accurate to minimize repeats.
• Ensure staff report for work punctually and grooming standards are met.
• Be fully conversant with health, safety, fire and emergency procedures.

Skills

Supervisory experience

Quality control

Food safety

Team leadership

Job description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Chef De Partie is responsible for preparing Western cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. This position will support Banquet operations.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Ensures all spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Supports the senior team members in communicating food consistency & quality.
• Maintains consistent on the job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to keep open communication on guest feedback.
• Daily checks of all mise-en place to ensure freshness and quality standards.
• Supports, coaches, leads and motivates kitchen colleagues.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Is fully conversant with all health and safety, fire and emergency procedures.

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.