F&B Chef De Partie - Culinary (General Posting)

Marina Bay Sands; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Marina Bay Sands in Singapore invites an experienced Chef de Partie to lead a section under the Sous and Head Chef. You will oversee preparation, cooking, presentation of dishes, and development of junior staff, ensuring adherence to menus and standards.

A strong grasp of hygiene and inventory is essential, with readiness to work rotating shifts and weekends. The ideal candidate has a culinary degree and at least five years of full-kitchen experience, including two in a similar role, and a

Qualifications

• Diploma/Degree in Culinary Arts or related field preferred.
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Demonstrates a full understanding of their role and carries it out in line with their job description.
• Communicates clearly, professionally and concisely whilst actively listening to others.

Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce.
• You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Skills

Kitchen leadership

Time management

Food hygiene

Menu knowledge

Education

Diploma/Degree in Culinary Arts

Job description

F&B Chef De Partie - Culinary (General Posting)# Careers## F&B Chef De Partie - Culinary (General Posting)Apply: Marina Bay Sands, Singapore: Full time: Posted Today: JR10000065**WE TAKE YOU ABOVE BEYOND**Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.**Job Responsibilities** • As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef • The management of a section with the assistance of Commis Chefs • The preparation and cooking of food to the restaurant specific standards • Development and supervision of the Commis Chef on section • Awareness and implementation of waste controls • Section stock control and rotation • Completion of the cleaning schedule for the kitchen • Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc • Detailed Knowledge of the full menu • Team working • Compliance with legal requirements under the H&S act 1974 and food hygiene • Adherence to all policies, procedures, standards, specifications, guidelines and training programs • Reporting of maintenance issues to the relevant parties • All restaurant and menu standards adhered to at all times • Food produced to highest standards and to restaurant specification • Wastage kept to an absolute minimum • Stock items used in the correct order • Ability to give a detailed description of all dishes • All health and safety requirements met and documentation including cleaning schedules and temperature records completed • Full support given to Sous and Head Chef and colleagues • Smooth and efficiently run section, tasks completed in a timely manner • Regular and consistent training, coaching and support given to Commis chefs**Job Requirements** Education & Certification • Diploma/Degree in Culinary Arts or related field preferred Experience • Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity Competencies • Possess food hygiene and safety certification • Able to work on rotating shifts, weekends & public holidays • Possess a well-groomed, professional appearance • Demonstrates a full understanding of their role and carries it out in line with their job description • Works effectively with the rest of the team • Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources • Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions • Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.