Chef de Partie (Breakfast Chef)

MERCURE SINGAPORE BUGIS; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

Mercure Singapore Bugis is seeking a dedicated kitchen assistant to support the Sous Chef/Executive Chef in daily operations at our Bugis location in Singapore. You will prepare and execute orders, maintain mise en place, and uphold hygiene standards across the team.

Ideal candidates have at least 3 years in hospitality culinary roles, proficiency in diverse cooking methods, and strong teamwork and communication skills to thrive in a fast-paced hotel kitchen.

Qualifications

• Minimum 3 years’ experience in the culinary field, preferably in the hotel industry or at least 1 year in a similar role.
• Proficient in various cooking methods.
• Strong interpersonal skills to communicate and collaborate with team members.

Responsibilities

• Assist the Sous Chef/Executive Chef to maintain smooth and efficient kitchen operations
• Prepare and execute food orders accurately according to standard recipes
• Maintain adequate mise en place to support timely food preparation
• Ensure consistent food quality by monitoring cooking processes and presentation
• Execute food orders efficiently to meet service timelines
• Enforce health, safety, and hygiene standards among all kitchen team members
• Foster positive working relationships within the kitchen team to support collaboration
• Manage multiple tasks effectively and maintain composure under pressure
• Work rotating shifts as required to support kitchen operations

Skills

Cooking methods

Interpersonal skills

Job description

Company Overview

Mercure Singapore Bugis is an international branded hotel located in Bugis, Singapore, near Bugis+ shopping centre and MRT station. It features 395 heritage-inspired rooms, two restaurants, meeting rooms, a bar, pool, fitness lounge, and event spaces including a rooftop Skydeck.

Job Summary

You will assist the Sous Chef/Executive Chef to ensure smooth kitchen operations by preparing and executing food orders efficiently, maintaining quality and hygiene standards, and supporting the kitchen team.

Responsibilities

• Assist the Sous Chef/Executive Chef to maintain smooth and efficient kitchen operations
• Prepare and execute food orders accurately according to standard recipes
• Maintain adequate mise en place to support timely food preparation
• Ensure consistent food quality by monitoring cooking processes and presentation
• Execute food orders efficiently to meet service timelines
• Enforce health, safety, and hygiene standards among all kitchen team members
• Foster positive working relationships within the kitchen team to support collaboration
• Manage multiple tasks effectively and maintain composure under pressure
• Work rotating shifts as required to support kitchen operations

Preferred competencies and qualifications

• Minimum 3 years’ experience in the culinary field, preferably in the hotel industry or at least 1 year in a similar role
• Proficient in various cooking methods
• Strong interpersonal skills to communicate and collaborate with team members