Chef De Partie

RB CORP PTE. LTD.; Singapore; In loco; SGD 42.000 - 60.000; Tempo pieno

Descrizione del lavoro

InterContinental Singapore Robertson Quay is seeking a Chef de Partie to lead their section in a vibrant hotel kitchen. You will independently manage the pasta or main course areas, while upholding high standards of quality and consistency across dishes.

The role requires experience in Italian and Mediterranean cuisines, strong teamwork, and the ability to thrive in a fast-paced environment. Training junior team members and contributing to menu development will be essential.

Competenze

• Experience in Italian and Mediterranean cuisine preferred.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to train junior team members and senior staff alike.

Mansioni

• Support in daily kitchen operations and mise en place; ensure smooth workflow.
• Communicate effectively with supervisors and colleagues; share challenges and guest feedback.
• Assist training of junior cooks and interns to build kitchen capability.
• Assist department head in controlling departmental costs and minimizing waste.
• Prepare, present, and store dishes with creativity, precision and consistency.
• Maintain cleanliness and organisation of workstation; comply with hygiene and safety standards.
• Adhere to food safety, hygiene, and occupational health policies; report safety risks.

Conoscenze

Italian cuisine

Mediterranean cuisine

Team collaboration

Food safety

Formazione

Certificate/Diploma in Culinary Arts

High School Diploma

Descrizione del lavoro

As a Chef de Partie in Intercontinental Hotel Robertson Quay's culinary team, you will play a vital role in the heart of our kitchen. We are looking for a skilled and passionate culinary professional who can take ownership of their section, uphold high standards of food quality, and work collaboratively within a dynamic team.

In this role, you will be responsible for preparing and presenting dishes to the highest standard, maintaining consistency, and ensuring compliance with food safety and hygiene requirements. You will support the Junior Sous and Sous Chef in daily operations, assist with training junior team members, and contribute ideas for menu development. Your creativity, technical skill, and attention to detail will be key to enhancing the vibrant dining experience.

we are looking for someone with experience in Italian and Mediterranean cuisine, who is flexible, versatile, and eager to learn and grow in a dynamic environment. The ideal candidate should be able to independently manage the pasta or main course section while consistently following our kitchen standards and quality expectations.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we standout because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

• Support in daily operations and mise en place, ensuring smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Foster strong working relationships with colleagues and contribute to a positive team culture.
• Attendand actively participate in daily briefings, scheduled meetings, and trainingsessions.
• Supportthe training and development of Cooks and Interns to build capability withinthe kitchen team.

FinancialReturns

• Assistthe department head in controlling and monitoring departmental costs to ensureperformance against budget targets.
• Support efficient use of ingredients, equipment, and resources to minimise waste and maximise profitability.

Guest Experience

• Ensure display set-ups are prepared in advance, meeting hotel and brand standards.
• Consistently prepare, present, and store dishes with creativity, precision, and attention to detail.
• Communicate politely and courteously with guests and colleagues, upholding InterContinental service standards at all times.

Responsible Business

• Prepare in advance all food, beverage, materials, and equipment required for service.
• Maintain cleanliness and organisation of your workstation at all times, ensuring hygiene and safety standards are met.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Adhere to all food safety, hygiene, and occupational health and safety policies, ensuring safe and sensible operation of equipment.
• Take immediate action to correct hazards and report potential safety risks to supervisors.
• Log and report all security incidents and accidents in accordance with hotel procedures.
• Participate in sustainability initiatives by supporting waste reduction, energy conservation, and responsible sourcing.

ACCOUNTABILITY

The Chef de Partie is accountable for managing their assigned section, preparing high-quality dishes, and ensuring consistency in taste, presentation, and portioning. This role also supports training of junior colleagues in recipes, safety, and hygiene standards, ensuring all practices align with management policies and IHG brand standards.

what we need from You

Completion of a high school diploma or equivalent; Certificate or Diploma in Culinary Arts preferred.

1-2 years of experience as a Chef de Partie or equivalent culinary role, ideally in a high-volume or upscale dining environment.

Strong technical skills and knowledge of kitchen operations, food preparation, and food safety standards.

A passion for food with creativity, precision, and an eye for detail.

Ability to work effectively unde