Chef de Partie

GRAND HYATT SINGAPORE; Singapore; On-site; SGD 20,000 - 29,000; Full time

Job summary

GRAND HYATT SINGAPORE is seeking an energetic kitchen helper to assist in our bustling outlets and banquets. You will support the Sous Chef and Chef de Cuisine, help maintain hygiene, and ensure food prep aligns with our standards and cost targets.

You will weigh ingredients, set up your station efficiently, train junior staff, and help minimise waste while delivering guest experiences that meet the hotel’s renowned service quality.

Qualifications

• Basic knowledge of kitchen hygiene practices and occupational health and safety standards.
• Experience in maintaining cleanliness and organisation of kitchen areas.
• Ability to weigh and measure designated ingredients.
• Willingness to train culinary employees in required skills.

Responsibilities

• Assist in kitchen operations and maintain cleanliness.
• Set up and organise the assigned section to maximise productivity.
• Support the Sous Chef and Chef de Cuisine to ensure standards and procedures are followed.
• Monitor food costs and work to reduce waste.

Skills

Kitchen hygiene

OSH standards

Guest relations

Weigh ingredients

Cleanliness

Kitchen organisation

Assist chef

Cost control

Training staff

Job description

You will be responsible to assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

• Basic Knowledge of kitchen hygiene practices and occupational health and safety standards.
• Good Guest Relations Skills
• Weigh and measure designated ingredients
• Maintain Cleanliness of work areas, equipments and utensils
• Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.