Chef de Partie | Dynamic Kitchen Leader in Luxury Hotel

Artyzen Hospitality Group; Singapore; On-site; SGD 40,000 - 64,000; Full time

Job summary

Artyzen Singapore is seeking a skilled Chef de Partie to take full responsibility for a kitchen section within our luxury hotel. You will ensure consistent quality, accurate portions, and cost-effective service while guiding a diverse team.

You will develop standard recipes, maintain high brand standards, train junior staff, and adapt to changing service demands, supporting a dynamic and vibrant kitchen environment in a renowned property.

Qualifications

• Minimum 3 years of culinary experience in hotel, banquet, events or upscale restaurant environment.
• Valid Food Safety Level 1 certification.
• Strong leadership and communication skills with ability to coach and motivate a multicultural team.
• Experience with scheduling and labor cost management.
• Good command of written and spoken English.

Responsibilities

• Take full responsibility for the running of a particular kitchen section, ensuring efficient and cost-effective service.
• Contribute to development of the product and understand the local food concept and outlet directions.
• Ensure dishes are prepared to correct recipes, portions and high quality.
• Maintain cleanliness and proper rotation of all products in fridges and drawers.
• Be flexible to rotate within different kitchen sub-departments and train junior staff.
• Monitor stock movement and ordering for the section and minimize wastage.
• Develop standard recipes to achieve monthly food cost targets.
• Respond to changes in restaurant function as dictated by the hotel.

Skills

Leadership

Communication

Scheduling

Labor cost management

English proficiency

Education

Food Safety Level 1 Certification

Culinary Arts / Hospitality Management Diploma

Tools

POS systems

MS Office

Job description

Artyzen Singapore is seeking a skilled Chef de Partie to take full responsibility for a kitchen section within our luxury hotel. You will ensure consistent quality, accurate portions, and cost-effective service while guiding a diverse team.

You will develop standard recipes, maintain high brand standards, train junior staff, and adapt to changing service demands, supporting a dynamic and vibrant kitchen environment in a renowned property.