Chef de Partie (yi by Jereme Leung)

Raffles Hotels & Resorts

Singapore

On-site

SGD 40,000 - 60,000

Full time

14 days+

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Benefits offered by this job

Duty meals

Discounts at Accor

Flexible benefits

Medical & wellness

Insurance coverage

Career development

Learning opportunities

Overseas opportunities

Job summary

Raffles Hotel Singapore invites applications for a Chef de Partie to lead assigned kitchen sections, ensuring top-quality food and guest satisfaction.

You will monitor quality, control costs, uphold hygiene and HACCP standards, and develop culinary colleagues. Proactive individuals with a minimum 3 years’ experience in a luxury F&B setting are preferred, with excellent English and teamwork skills.

Qualifications

Minimum Professional Certificate in a culinary‑related field.
Minimum of 3 years of relevant F&B experience in hotel or restaurant.
Proficient in written and spoken English.
Strong interpersonal and communication skills.
Service oriented with attention to detail.
Ability to work in a multicultural environment.

Responsibilities

Monitor and maintain high food quality and presentation.
Supervise kitchen operations and manage cost controls.
Enforce hygiene, sanitation, and HACCP standards.
Train and onboard culinary staff.
Collaborate with colleagues and management to enhance guest satisfaction.
Uphold hotel values and CSR initiatives.

Skills

English proficiency

Interpersonal skills

Service oriented

Multicultural awareness

Presentation & influencing

Adaptable to change

Independent

Self-motivated

Education

Professional Certificate in culinary field

Job description

Company Description

Raffles Hotel Singapore is one of the few remaining 19th‑century hotels in the world, perfectly preserved both inside and out, offering a blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors, and its suites, social spaces, award‑winning restaurants and bars cater to discerning travellers.

Job Description

The Chef de Partie is responsible for supervising the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include quality and cost control, as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

Monitors food quality and consistency, ensuring that the food presented to our guests meets the highest quality standards.
Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to written guidelines for food product specifications.
Conducts daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
Works closely with receiving and storeroom to ensure that goods received are of standard quality and meet hotel’s specifications.
Continuously assesses freshness, presentation and temperature of food served.

Cost Control

Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures to minimise wastage.
Updates menu recipe costing and menu planning as required, including for F&B promotions.

Hygiene and Sanitization

Responsible for personal hygiene and grooming in accordance with Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
Enforces high standards of cleanliness, hygiene and sanitation in kitchens, covering refrigerators, freezers, ceilings, walls, floors, shelving, working tables, utensils and equipment.
Ensures that all equipment is hygienically stored in its designated area and that perishable items are stored quickly and efficiently.
Prevents the use of spoiled or contaminated products during any phase of food preparation and excludes ill or infected colleagues from such activities.

Training, Learning and Development of Culinary Team

Responsible for induction and onboarding of new hires.
Ensures colleagues receive training in hotel rules, regulations, workplace safety, hygiene, HACCP standards and emergency procedures.

Involvement in Wider Job Function Relationships

Maintains collaborative relationships with colleagues, supervisors and managers.
Builds guest loyalty and develops professional relationships with local guests and regular patrons.
Continuously improves product through guest and patron feedback.
Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect in all tasks and interactions.
Supports the hotel’s CSR and sustainability efforts.

Qualifications

Candidate's Profile

Minimum Professional Certificate in a culinary‑related field.
Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free‑standing restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
Proficient in written and conversational English.
Good interpersonal skills with ability to communicate with all levels of colleagues.
Service oriented with an eye for detail.
Multicultural awareness and ability to thrive in a diverse environment.
Good presentation and influencing skills.
Flexible and able to embrace and respond to change effectively.
Ability to work independently and take initiative in a dynamic environment.
Self‑motivated.

Additional Information

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with “藝yì by Jereme Leung”. The restaurant, which means art in Chinese, awakens your appetite and senses, featuring artistic adaptations of provincial cuisine from across China with single‑sourced, seasonal ingredients and a contemporary approach to deliver refinement and sincerity.

Benefits of Joining Raffles Hotel Singapore