Demi Chef de Partie: Elevate Haute‑Cuisine & Lead Kitchen

Hilton; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

Hilton Singapore seeks a Demi Chef de Partie to support daily kitchen operations, prepare and cook high-quality dishes according to recipes and hygiene standards.

You will assist the Chef de Partie and Sous Chef, supervise junior staff, and help ensure timely preparation for à la carte, banquets, and events while maintaining NoMad quality.

This role demands strong teamwork, attention to detail, high professionalism, and the ability to work under pressure in a fast-paced kitchen environment.

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.
• Culinary school or hospitality training is an advantage.

Responsibilities

• Prepare and cook food items efficiently according to recipes and hygiene standards.
• Support Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure timely preparation for a la carte, banquets, in-room dining and events.
• Follow recipes, portion control guidelines and plating standards.
• 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

Teamwork

Communication

Education

Culinary education

Basic education certificate

Job description

Hilton Singapore seeks a Demi Chef de Partie to support daily kitchen operations, prepare and cook high-quality dishes according to recipes and hygiene standards.

You will assist the Chef de Partie and Sous Chef, supervise junior staff, and help ensure timely preparation for à la carte, banquets, and events while maintaining NoMad quality.

This role demands strong teamwork, attention to detail, high professionalism, and the ability to work under pressure in a fast-paced kitchen environment.