Chef De Partie (Crossroads Buffet - Local Cuisine)

SINGAPORE MARRIOTT TANG PLAZA HOTEL; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a Chef-de-Partie to supervise kitchen associates and ensure food quality and presentation according to Marriott standards. The ideal candidate will have a Professional Certificate in culinary arts and at least 3 years of experience in a similar role. Responsibilities include supervising food production, training associates, and maintaining cleanliness in the kitchen. This position offers the opportunity to work in a fast-paced environment and contribute to the hotel's culinary excellence.

Qualifications

• Minimum 3 years of working experience in the same capacity.
• Good communication skills with kitchen staff.
• Responsible in daily operation.

Responsibilities

• Assist the Junior Sous Chef in supervising kitchen associates.
• Ensure food preparation meets Marriott Standards.
• Control food waste and assist in cost management.

Skills

Team player

Ability to work in fast-paced environment

Food quality control

Education

Professional Certificate/ NiTEC

Job description

Job Summary

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associates, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef and Section Chef-de-Partie.
5. Participate in develop A-La-Carte Menu, buffet menu and 15 minutes training program.
6. Ensure 39 points check list is being followed.
7. Understand job descriptions of all associates.
8. Supervise and assist in total food production effort.
9. Assist in training and development of associates.
10. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.
2. Insure sanitation of all areas.
3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
4. Conduct 15 minutes training.
5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
6. Ensure that associates are on their stations on time in the correct uniform and wearing a hat or hair net.
7. Maintain proper pars, maintain top quality freshness.
8. Ensure that all stations are properly cleaned at the end of each shift.
9. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder
• Responsible in daily operation