Chef De Partie (Indian Cuisine)

Holiday Inn Singapore Little India; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Join a leading company in the hospitality sector as a Chef De Partie where you will organize kitchen operations and prepare a variety of Indian dishes. Contribute to guest satisfaction while supervising kitchen staff and adhering to health and safety standards. Bring your expertise and experience to our dynamic team and help create memorable dining experiences.

Qualifications

• 2 years’ experience as a Chef De Partie or equivalent.
• Valid health/food handler card as required by local regulations.
• Demonstrated training abilities and strong customer interaction skills.

Responsibilities

• Organises kitchen operations and prepares a range of Indian dishes.
• Supervises junior kitchen members and manages food preparation.
• Plans menus and ensures timely serving of high-quality food.

Skills

Problem Solving

Customer Interaction

Supervision

Education

Food Service Permit

Equivalent education/experience as Chef De Partie

Job description

Organises kitchen operations and prepares and serves a range of indian dishes, whilst supervising junior members of the Kitchen. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Works with Supervisor in the preparation and management of the Department’s budget

PEOPLE:

• Works with Supervisor in manpower planning and management needs

• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establishes and maintains effective employee working relationships

GUEST EXPERIENCE:

• Planning of indian food menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.

• Prepare indian meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.

RESPONSIBLE BUSINESS:

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance indian food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

1. House Rules and Regulation

2. Health and Safety

3. Grooming

4. Quality

5. Hygiene and Cleanliness

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

ACCOUNTABILITY

Organises kitchen operations and prepares and serves a range of indian dishes, whilst supervising junior members of the Kitchen. You will also help to create a desired work culture around our Winning Ways of the InterContinental Hotels Group and embrace the IHG Commitment.

QUALIFICATIONS AND REQUIREMENTS

with 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Possesses problem solving and training abilities.