Chef de Partie, Osteria Mozza (Hilton Singapore Orchard)

OUE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality company in Singapore is seeking a Chef de Partie to prepare and cook dishes per established standards. Responsibilities include assisting the Sous Chef, maintaining kitchen cleanliness, and monitoring food quality. Candidates should have at least 3 years of experience in a similar role and be well-versed in various cooking techniques. The company promotes a collaborative team environment and offers a chance to work in a dynamic kitchen setting.

Qualifications

• Minimum 3 years working experience in a 5-star category hotel or high-standard restaurant.
• Possess good knowledge of seafood and meat processing techniques.
• Familiar with HACCP standards.

Responsibilities

• Prepare food for guests efficiently and hygienically.
• Assist the Sous Chef in day-to-day kitchen operations.
• Plan and implement high-quality food and beverage products.

Skills

Culinary skills

Leadership

Problem-solving

Stress management

Communication

Education

High school graduate or similar qualification in Culinary

Tools

Food Hygiene certification

Job description

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day‑to‑day operation of the kitchen and help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set‑ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to established standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off‑site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow‑up on the ingredients for the a‑la‑carte menus, daily menus, and seasonal specials, maintaining the standards of pre‑set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meets the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate or similar qualification in Culinary.
• At least 3 years working experience in a 5‑star category hotel or individual restaurant with high standards.
• Possess a valid Food Hygiene certificate.
• Must have a variety of seafood and meat processing techniques.
• Proficient with a variety of steaming, baking and braising, grilling cooking techniques.
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen)
• Able to work with all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in verbal and written English to meet business needs, preferred.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full‑service hotels and resorts to extended‑stay suites and mid‑priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!