Chef De Partie (Chinese Cuisine)

SSG HOTELS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A boutique hotel group in Singapore seeks a skilled kitchen manager to oversee kitchen operations. The ideal candidate will ensure food safety, manage staff effectively, and maintain high hygiene standards. Responsibilities include supervising food preparation, conducting staff training, and responding to guest feedback. A strong background in food service and staff management is essential for this role.

Benefits

Discounts on F&B and room rates at 7,000+ hotels

Access to personalized learning experiences

Yearly staycation in Garcha Group hotels

20% off Food/Alcohol Bill at all restaurants

Qualifications

• Experience in managing kitchen operations and staff.
• Strong understanding of food safety practices.
• Ability to provide training and develop staff effectively.

Responsibilities

• Maintain kitchen hygiene and food safety.
• Manage daily kitchen operations and staff.
• Respond to guest and employee feedback for continuous improvement.
• Supervise food preparation and service.

Skills

Kitchen hygiene

Food safety

Staff management

Menu development

Training

Job description

Overview

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

• Maxwell Reserve, Autograph Collection Hotel (Marriott)
• Duxton Reserve, Autograph Collection Hotel (Marriott)
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott)
• The Serangoon Club, a Tribute Portfolio Hotel (Marriott)

Restaurants & Bars

• Yellow Pot, Anouska's (Duxton Reserve)
• Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)
• The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)
• GupShup (The Serangoon House)

Garcha Group Benefits

• As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.
• As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)
• 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.
• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities including but not limited to

• Maintain kitchen hygiene and safe food storage and rotation.
• Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.
• Responsible for the day to day management of staff working in the Department.
• Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.
• Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.
• Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering
• Complete daily Stores Requisitions
• Liaise with other Chefs to streamline operations.
• Supervise and or prepare daily food preparation and service requirement.
• Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.
• Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.
• Coordinate service between F.O.H and B.O.H.
• Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
• Provide training in food skills and knowledge to F.O.H staff.
• Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.
• Supervise the job tasks and quality of Kitchen Stewards work.
• Completely understand, implement and ensure adherence to Award provisions, and policies.
• Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
• Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.
• Undertake any additional duties as requested by the Hotel Management.
• Follow food safety program
• Exercise quality control and portion control measures, as well as wastage minimization.
• Any other duties/tasks as requested by management.