Chef de Partie

voco® Orchard Singapore; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

voco Orchard Singapore is seeking a Chef de Partie / Junior Sous Chef to join the Culinary Team. Responsibilities include overseeing food preparation, ensuring high service levels, and promoting teamwork across departments. Candidates should have culinary qualifications and communication skills to interact positively with guests and staff.

Benefits

Room discounts

Superb training

Qualifications

• At least 1 year experience in a similar position.
• Commitment to work rotating shifts, weekends, and public holidays.
• Working experience in the hotel industry will be an added advantage.

Responsibilities

• Assist Sous Chef overseeing the kitchen and coordinating staff.
• Ensure compliance with Health and Food Safety standards.
• Review menus and assess food quality and labor requirements.

Skills

Communication

Teamwork

Education

Diploma or Degree in Culinary Arts

Job description

IHG Hotels & Resorts' first voco hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco Orchard Singapore provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking an innovative and dedicated Chef de Partie / Junior Sous Chef to be part of our exciting Culinary Team. You will assist the Sous Chef on duty with overseeing the kitchen section and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Assist with storage, preparation and cooking of all food items, whilst adhering to all Health and Food Safety standard. Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

FINANCIAL RETURNS

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

PEOPLE

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

GUEST EXPERIENCE

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

RESPONSIBLE BUSINESS

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly

• Devise specialty dishes and develops innovative menus

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

• Working experience in the hotel industry will be an added advantage.

• Commitment to work rotating shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.