Chef De Partie (Culinary)

TPC Hotel Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a Kitchen Supervisor to manage day-to-day operations in its kitchen, ensuring quality production and cleanliness standards are met. The ideal candidate will possess leadership skills, communicate effectively, and understand luxury guest expectations. This role involves mentoring kitchen staff and maintaining an efficient service environment.

Qualifications

• Immaculate grooming and ability to articulate communication.
• Ability and willingness to undertake further development.
• Understanding of luxury guest expectations.

Responsibilities

• Manage day-to-day operations in the kitchen.
• Distribute work among kitchen staff.
• Maintain quality and cleanliness standards.

Skills

Leadership

Communication

Autonomous working

Stress management

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.