Chef De Partie (Baker)

ROYAL PLAZA; Singapore; On-site; SGD 29,016 - 42,408; Full time

Job summary

ROYAL PLAZA invites a Chef De Partie to lead a designated kitchen section, ensuring high-quality A la Carte, Buffet, and Catering dishes in line with hotel standards. You will support the Sous and Executive Chefs to uphold consistency, timely service, and cost control across outlets.

As a key culinary team member, you will bring creativity and discipline to every dish while following SOPs and recipes, maintaining quality and guest satisfaction within a dynamic hotel environment.

Qualifications

• Diploma certificate in Culinary Arts or equivalent professional training.
• Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
• Knowledgeable in cooking techniques, food preparation, and kitchen operations.
• Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
• Ability to manage a section independently under pressure and detail oriented.
• Flexibility to work shifts, weekends, and public holidays as required by operations.

Responsibilities

• Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.
• Plan menus considering availability of raw ingredients and required skills, style and hotel standards.
• Ensure mise-en-place is prepared in advance to support efficient service.
• Manage and operate the assigned kitchen section independently while maintaining quality standards.
• Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely guest responses.
• Monitor food presentation, portion control, and consistency to meet brand and hotel standards.
• Maintain cleanliness and hygiene of the work area, storage facilities and kitchen equipment per food safety regulations (HACCP where applicable).
• Ensure proper storage, labeling, and rotation of food items to minimize wastage and maintain freshness.
• Support cost control by minimizing spoilage, monitoring stock levels and reporting shortages.
• Assist in training and supervising cooks and trainees.
• Coordinate with other kitchen sections to ensure smooth workflow during service.
• Adhere to health, safety, and fire regulations within the kitchen.
• Participate in menu tastings, briefings, and continuous improvement initiatives.
• Communicate to supervisor any difficulties, guest and other relevant information.
• Perform additional duties as assigned by reporting manager.

Skills

Culinary skills

Food safety (HACCP)

Kitchen operations

Time management

Team supervision

Education

Diploma in Culinary Arts

Job description

Job Summary

Chef De Partie is responsible for managing and overseeing a designated kitchen section, ensuring the preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, food consistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishment of buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1. Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.
2. Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.
3. Ensure mise-en-place is prepared in advance to support efficient and timely service.
4. Manage and operate the assigned kitchen section independently while maintaining quality standards.
5. Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.
6. Monitor food presentation, portion control, and consistency to meet brand and hotel standards.
7. Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).
8. Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.
9. Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.
10. Assist in training and supervising cooks and trainees.
11. Coordinate with other kitchen sections to ensures mooth workflow during service.
12. Adhere strictly to health, safety, and fire regulations within the kitchen.
13. Participate in menu tastings, briefings, and continuous improvement initiatives.
14. Communicates to his/her superior any difficulties, guest and other relevant information.
15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation, and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.