Chef de Partie, SKAI

Fairmont Singapore & Swissôtel The Stamford; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

Fairmont Singapore & Swissôtel The Stamford is seeking a Chef de Partie to join our culinary team. The role focuses on daily mise en place, high-quality food preparation and adherence to recipes, with emphasis on teamwork and guest satisfaction within a premium hotel environment.

The ideal candidate brings at least 4 years in a basic culinary position, holds a Basic Food Hygiene Certificate and a Culinary Certificate, and demonstrates reliability, energy, and a passion for learning in a

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations.
• Basic Food Hygiene Certificate
• Certificate in Culinary
• Knowledge of different culinary techniques
• Technical Culinary Skills
• Good Open Communication
• Reliable and consistent
• High Personal Hygiene and Presentation, Clean/Tidy
• Ability to work in a team
• Self-motivated and energetic
• Eager to learn

Responsibilities

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Skills

Culinary techniques

Open communication

Teamwork

Personal hygiene

Reliability

Self-motivation

Energy

Eager to learn

Education

Certificate in Culinary

Basic Food Hygiene Certificate

Job description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Chef de Partie, SKAI

Summary of Responsibilities

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations
• Basic Food Hygiene Certificate
• Certificate in Culinary
• Knowledge of different culinary techniques
• Technical Culinary Skills
• Good Open Communication
• Reliable and consistent
• High Personal Hygiene and Presentation, Clean/Tidy
• Ability to work in a team
• Self-motivated and energetic
• Eager to learn

Our commitment to Diversity & Inclusion

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS