Chef de Partie | High-Volume Kitchen, Italian/WE Cuisine

Kimpton; Singapore; Vor Ort; SGD 39.000 - 58.000; Vollzeit

Zusammenfassung

Kimpton is seeking an experienced culinary professional for a full-time role in our high-volume kitchen in Singapore. You will adhere to HACCP policies, maintain hygiene, and ensure consistent preparation across A La Carte, Buffet, and Festive menus.

You will receive, store, and manage ingredients, while guiding junior staff and ensuring timely service. You will need a Diploma in Culinary Skills, at least 3 years of relevant experience, and fluency in English.

Qualifikationen

• Diploma / Vocational certificate in Culinary Skills or related field.
• Minimum 3 years of related experience in full service restaurants/hotels with high-volume kitchen.
• Fluency in English (oral and written).
• Proficient in Excel and Microsoft Word.

Aufgaben

• Adhere to HACCP policies and maintain hygiene of work stations and equipment.
• Ensure consistency in preparation of all food items for A La Carte/ Buffet/ Festive menus.
• Receive and store food ingredients; check stock quality and resolve discrepancies.
• Provide directives to junior colleagues per hotel brand standards.
• Establish and maintain productive working relationships among staff.
• Assist in kitchen activities and briefings to ensure timely, high-quality food.
• Prepare salads, fruits, seafood, poultry, farinaceous dishes and sauces.
• Liaise daily with service staff to communicate guest feedback.
• Present a professional, friendly guest service attitude.

Kenntnisse

Fluent English

Teamwork

Multitasking

Guest service

Stress management

Ausbildung

Diploma / Vocational certificate in Culinary Skills

Tools

Excel

Microsoft Word

Jobbeschreibung

Kimpton is seeking an experienced culinary professional for a full-time role in our high-volume kitchen in Singapore. You will adhere to HACCP policies, maintain hygiene, and ensure consistent preparation across A La Carte, Buffet, and Festive menus.

You will receive, store, and manage ingredients, while guiding junior staff and ensuring timely service. You will need a Diploma in Culinary Skills, at least 3 years of relevant experience, and fluency in English.