Chef de Partie — Elevate Kitchen & Lead the Team

OUE LIMITED; Singapore; Hybrid; SGD 42,000 - 60,000; Full time

Job summary

Hilton Singapore is seeking a Chef de Partie to support the kitchen brigade in delivering high-quality dishes in a fast-paced environment.

You will prepare menu items per recipes, assist the Sous Chef, ensure HACCP standards, and work closely with Stewarding to maintain cleanliness and efficient production. A minimum 3 years in a 5-star setting and a Food Hygiene certificate are required. English communication skills are essential.

Qualifications

• High school graduate or equivalent with Culinary qualification.
• At least 3 years’ experience in a 5-star hotel or top restaurant.
• Valid Food Hygiene certificate.
• Proficient with seafood and meat processing techniques.
• Able to work with steaming, baking, braising, and grilling techniques.
• Strong leadership and training abilities.
• Knowledge of HACCP.
• Experience in international chain hotels preferred.
• Good command of English, both verbal and written.

Responsibilities

• Prepare food for guests efficiently, economically, and hygienically according to recipes and procedures.
• Assist the Sous Chef in day-to-day kitchen operations and uphold high food prep standards.
• Plan and prepare high-quality food and beverages and set-ups across all restaurant areas.
• Work with recipes, standards and plating guides to ensure consistency.
• Maintain cleanliness and hygiene per established standards; adhere to HACCP.
• Coordinate with Stewarding to ensure cleanliness and minimize breakages.
• Assist in inventory taking and monitor ingredient quality and cost.

Skills

Leadership and training

English communication

Ability to work under pressure

Hygiene awareness

Education

High school graduate or equivalent

Food Hygiene certificate

Tools

Seafood processing techniques

Meat processing techniques

Steaming

Baking

Braising

Grilling

Job description

Hilton Singapore is seeking a Chef de Partie to support the kitchen brigade in delivering high-quality dishes in a fast-paced environment.

You will prepare menu items per recipes, assist the Sous Chef, ensure HACCP standards, and work closely with Stewarding to maintain cleanliness and efficient production. A minimum 3 years in a 5-star setting and a Food Hygiene certificate are required. English communication skills are essential.