Demi Chef de Partie - Elevate High-Volume Kitchen Cuisine

The Luxury Collection; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

The Luxury Collection in Singapore is seeking a dedicated kitchen professional to prepare food in accordance with recipe-based standards under the guidance of the Junior Sous Chef / Sous Chef / Chef de Cuisine. You will follow hotel policies to ensure quality and consistency across all service lines.

Responsibilities include mise-en-place for various dish categories, maintaining stations' hygiene, and upholding brand standards while participating in briefings and ongoing training to deliver

Qualifications

• Diploma / Vocational certificate in Culinary Skills or related field.
• 0–1 year related experience in full-service restaurants/hotels in high-volume kitchen.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Adhere HACCP policies and procedures within the hotel.
• Maintain cleanliness and hygiene of your work stations and maintenance of equipment.
• Communicate with team members about hazardous situations and notify supervisors of potential dangers.
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods.
• Ensure the consistency in the preparation of all food items for A La Carte/Buffet/Festive menus according to hotel recipes and standards.
• Adhere to hotel brand standards.
• Establish and maintain effective employee working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Attend and participate in training sessions as scheduled.
• Communicate politely and display courtesy to guests and internal customers.

Skills

HACCP compliance

Education

Diploma / Vocational certificate in Culinary Skills or related field

Job description

The Luxury Collection in Singapore is seeking a dedicated kitchen professional to prepare food in accordance with recipe-based standards under the guidance of the Junior Sous Chef / Sous Chef / Chef de Cuisine. You will follow hotel policies to ensure quality and consistency across all service lines.

Responsibilities include mise-en-place for various dish categories, maintaining stations' hygiene, and upholding brand standards while participating in briefings and ongoing training to deliver