Chef De Partie

LAGUNA HOTEL HOLDINGS PTE. LTD.; Singapore; On-site; SGD 35,000 - 55,000; Full time

Job summary

A leading hotel in Singapore is seeking a skilled Chef de Partie responsible for maintaining food quality and safety standards in the kitchen. The candidate must have at least 2 years of experience and a strong understanding of cost control and HACCP. The role involves supervising kitchen staff, preparing dishes, and ensuring the kitchen is well-maintained. Employee benefits include company transport, uniform, medical coverage, and learning opportunities.

Benefits

Company Transport

Uniform

Duty Meals

Medical & Dental Coverage

Employee Discount for F&B and Hotel Stays

Learning & Development Opportunities

Staff Recognition Awards

Qualifications

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Knowledgeable about specialty and culinary functions in general.
• Solid understanding of HACCP.

Responsibilities

• Prepare all dishes in assigned kitchen section.
• Ensure adherence to food quality and safety standards.
• Maintain sanitary standards in the kitchen.

Skills

Cost control

Menu planning

HACCP knowledge

Leadership

Job description

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mis-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble‑shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage.
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased.
• Handles and reports any accident immediately to the Sous Chef.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership.

EMPLOYEE BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards