Chef de Partie - Italian Cuisine

VOCO ORCHARD SINGAPORE; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A premier hotel on Orchard Road is seeking a dynamic Chef de Partie specializing in Italian cuisine. You will manage kitchen operations, collaborate with a team, and ensure the quality preparation and presentation of dishes. The ideal candidate will have a diploma in Culinary Arts and 2-3 years of experience, ideally in the hotel industry. This role offers competitive salary, rewards, and the opportunity to be part of a supportive global family. Join us and bring your talent to a vibrant kitchen environment.

Benefits

Great salary

Room discounts

Superb training

Qualifications

• Minimum 2-3 years of experience in a similar capacity.
• Experience in the hotel industry is advantageous.
• Valid food hygiene certificate required.

Responsibilities

• Oversee kitchen operations and coordinate with colleagues.
• Participate in the preparation and presentation of food.
• Manage departmental budget and stock inventory.
• Conduct shift briefings to meet hotel operational needs.

Skills

Culinary skills

Communication skills

Teamwork

Education

Diploma or Degree in Culinary Arts

Job description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie - Italian Cuisine. Working together with your kitchen leaders, you will oversee the kitchen operations and coordinate kitchen colleagues in order to prepare, cook and present enticing breads and pastries according to hotel standard recipes.

• Participate in the preparation of all items prepared in the kitchen. Ensure that all food are prepared and presented in an attractive and appetizing manner.
• Works with locally available fresh products wherever possible.
• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.
• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies.
• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.
• Maintain a cleanliness, neat and well‑groomed at all times during on duty.
• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.
• Reviews recipes, determines food, labor and overhead costs.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market‑oriented in terms of price and product.
• Manage departmental budget by keeping track of stock inventory and minimising material wastage.
• In the absence of a manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Provide direction to the Kitchen helpers, including Commis Cooks, Leading Cooks, Kitchen Attendants and Stewards.
• Provide orientation, training and guidance to new colleagues joining the team.
• Ensure colleagues are adequately trained and have the right tools and resources to perform their job tasks proficiently and productivity.
• Monitor and supervise colleague performance and provide guidance or counseling to colleagues where required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices.
• Any other duties as assigned by their superior.

What we need from you

• Diploma or Degree in Culinary Arts.
• At least 2-3 years experience in a similar capacity.
• Working experience in the hotel industry will be an added advantage.
• Must possess a valid food hygiene certificate.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.