Demi Chef de Partie — Culinary Mastery & Team Leader

Hilton; Singapore; Hybrid; SGD 26,000 - 38,000; Full time

Job summary

Hilton Singapore is seeking a Demi Chef de Partie to support daily kitchen operations, preparing and cooking high-quality dishes from established recipes, presentation standards and hygiene requirements, while contributing to menu execution and seasonal specials.

You will assist the Chef de Partie and Sous Chef, supervise junior team members, train new staff, ensure timely service for à la carte, banquets and events, and uphold HACCP and food safety practices to deliver consistent NoMad-style

Qualifications

• Minimum 3 years of culinary experience in a 5-star hotel or high-end restaurant.
• At least 1 year experience as Commis I or equivalent in an international hotel or premium restaurant.
• Technical culinary knowledge in kitchen operations, food preparation and cooking techniques.
• Knowledge of HACCP, food hygiene and sanitation standards.
• Valid food hygiene or health certification (where applicable).
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Strong teamwork, communication and coordination skills.

Responsibilities

• Prepare and cook food items efficiently, economically and hygienically according to standard recipes and procedures.
• Support the Chef de Partie and Sous Chef in daily kitchen operations and service execution.
• Ensure smooth and timely preparation of dishes for à la carte, banquet, in-room dining and special events.
• Follow recipes, portion control guidelines and plating standards consistently.
• Assist in menu preparation and execution of seasonal or special dishes.
• Maintain awareness of hotel occupancy, events and forecasts to support kitchen planning.

Skills

Culinary experience

Team leadership

Food safety

HACCP knowledge

Education

Junior secondary / middle school education

Culinary school training

Job description

Hilton Singapore is seeking a Demi Chef de Partie to support daily kitchen operations, preparing and cooking high-quality dishes from established recipes, presentation standards and hygiene requirements, while contributing to menu execution and seasonal specials.

You will assist the Chef de Partie and Sous Chef, supervise junior team members, train new staff, ensure timely service for à la carte, banquets and events, and uphold HACCP and food safety practices to deliver consistent NoMad-style