Chef De Partie

RAFFLES SENTOSA SINGAPORE; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

RAFFLES SENTOSA SINGAPORE is seeking a Chef De Partie to support daily kitchen operations and uphold the hotel’s high standards of food preparation, presentation, and hygiene. You will assist in preparing dishes, ensuring quality, and contributing to a flawless guest experience in a fast-paced environment.

Join a dynamic team under the Sous Chef, with opportunities to contribute to special events and maintain safety and cleanliness across the kitchen.

Qualifications

• Proven experience as a Chef De Partie or in a similar role in a fast-paced kitchen environment.

Responsibilities

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel’s standards and recipes.
• Ensure and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

Skills

Culinary skills

Time management

Food safety

Teamwork

Under pressure

Job description

OB SUMMARY
Reporting to the Sous Chef, the Chef De Paritie will be responsible for assisting in the daily operations of the kitchen, ensuring high standards of food preparation, presentation, and hygiene are maintained. This role plays a vital part in managing kitchen staff, maintaining efficient kitchen operations, and delivering exceptional culinary experiences for guests.

WHAT YOU WILL BE DOING:

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel’s standards and recipes.
• Ensure and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Proven experience as a Chef De Partie or in a similar role in a fast-paced kitchen environment.
• Strong culinary skills with knowledge of various cooking techniques and styles.
• Excellent organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Strong attention to detail and ability to maintain high standards of cleanliness and food safety.
• Ability to work well under pressure and in a fast-paced environment.
• Positive service-oriented attitude with a commitment to team success.
• Flexible with working days and hours, including weekends and public holidays.
• Strong communication and interpersonal skills.