Chef De Partie (Butchery & Meat Processing)

THE PAN PACIFIC HOTEL SINGAPORE; Singapore; Sur place; SGD 3 000 - 4 800; Plein temps

Résumé du poste

The Pan Pacific Hotel Singapore is seeking a talented Chef De Partie to join our Butchery & Meat Processing team within the Culinary Department. This role focuses on ham, sausages, and other meat products in a modern production environment emphasizing quality, safety, and artisanal techniques.

You will supervise daily operations, train junior staff, and ensure strict adherence to food safety standards. Requires at least 2 years in food processing and a WSQ Level 1 certificate.

Qualifications

• At least 2 years of experience in food manufacturing or food processing.
• Certified WSQ Follow Food and Beverage Safety and Hygiene and Procedures - FSC Level 1.
• Able to manage multiple priorities in a fast-paced operational environment.
• Good written and verbal communication skills.
• Responsible, hardworking and willing to learn.

Responsabilités

• Supervise daily butchery and meat processing operations, ensuring efficient production of ham, sausages, and other meat products to quality standards.
• Perform and oversee meat cutting, trimming, portioning, marinating, seasoning, and preparation processes according to production specifications.
• Operate and maintain butchery, slicing, vacuum-packaging, and food processing equipment safely and effectively.
• Monitor product quality throughout the production process, ensuring all outgoing orders meet established quality and presentation standards.
• Plan and manage daily production requirements, including preparation of requisitions, stock replenishment, and material transfers.
• Control inventory of meat, ingredients, packaging materials, and supplies, ensuring adequate stock levels to support uninterrupted production.
• Ensure proper storage and handling of raw materials and finished products, maintaining compliance with food safety, hygiene, and cold-chain requirements.
• Maintain cleanliness and organization of production areas, including cold rooms, freezers, processing equipment, and workstations.
• Train, coach, and guide junior team members in butchery techniques, meat processing procedures, food safety standards, and operational best practices.
• Promote a culture of professionalism, teamwork, safety, and continuous improvement, while complying with company policies and regulatory requirements.

Connaissances

Butchery

Meat processing

Food safety

Team coaching

Communication

Formation

WSQ Follow Food and Beverage Safety and Hygiene and Procedures - FSC Level 1

Description du poste

We are seeking a talented and passionate Chef De Partie to join our Butchery & Meat Processing team within the Culinary Department. This position offers a unique opportunity for experienced butchery professionals to work in a modern production environment focused on quality, food safety, and artisanal meat preparation.

Job Responsibilities

• Supervise daily butchery and meat processing operations, ensuring efficient production of ham, sausages, and other meat products to quality standards.
• Perform and oversee meat cutting, trimming, portioning, marinating, seasoning, and preparation processes according to production specifications.
• Operate and maintain butchery, slicing, vacuum‑packing, and food processing equipment safely and effectively.
• Monitor product quality throughout the production process, ensuring all outgoing orders meet established quality and presentation standards.
• Plan and manage daily production requirements, including preparation of requisitions, stock replenishment, and material transfers.
• Control inventory of meat, ingredients, packaging materials, and supplies, ensuring adequate stock levels to support uninterrupted production.
• Ensure proper storage and handling of raw materials and finished products, maintaining compliance with food safety, hygiene, and cold‑chain requirements.
• Maintain cleanliness and organization of production areas, including cold rooms, freezers, processing equipment, and workstations.
• Train, coach, and guide junior team members in butchery techniques, meat processing procedures, food safety standards, and operational best practices.
• Promote a culture of professionalism, teamwork, safety, and continuous improvement, while complying with company policies and regulatory requirements.

Job Requirements

• At least 2 years of experience in food manufacturing or food processing, preferably in a butchery or meat processing environment specializing in ham, sausage, and other processed meat products
• Certified WSQ Follow Food and Beverage Safety and Hygiene and Procedures - FSC Level 1
• Able to manage multiple priorities in a fast‑paced operational environment
• Good written and verbal communication skills
• Responsible, hardworking and willing to learn