Chef De Partie (Culinary)

TPC HOTEL PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier hotel in Singapore is looking for a Kitchen Manager to oversee the operations of their Asian kitchen. Responsibilities include managing staff, ensuring food quality, and maintaining hygiene standards. Candidates should possess strong leadership and communication skills, with a focus on luxury guest expectations. This role offers opportunities for personal development in a dynamic team environment.

Qualifications

• Immaculate grooming and interpersonal skills for leading team.
• Ability to work independently and manage kitchen operations.
• Willingness for further development in culinary skills.

Responsibilities

• Manage daily operations of the kitchen area and food service.
• Ensure quality standards in food preparation and hygiene.
• Liaise with culinary management for seamless operations.

Skills

Leadership

Communication

Autonomy

Stress management

Understanding luxury guest expectations

Job description

Job Description:

• Manage the day to day operations of an area in the Asian kitchen and/or banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Director of Culinary & Executive Sous Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Director of Culinary & Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.