Fine Dining Chef de Partie – Luxury Hotel Kitchen 5-Day Week

Raffles Hotels & Resorts; Singapore; On-site; SGD 50,000 - 80,000; Full time

Benefits offered by this job

5‑day Work Week

Duty Meals are provided

Colleagues’ Discount and/or PreferentI

Medical and Wellness Benefit

Comprehensive Insurance Coverage

Job summary

Raffles Hotel Singapore is seeking an experienced culinary supervisor to oversee the assigned kitchen's operation, ensuring top food quality and guest satisfaction.

You will lead the culinary team, enforce hygiene and HACCP standards, manage costing and wastage, and collaborate with receiving, storeroom and other departments to uphold the hotel’s signature dining concepts.

Requirements include at least 4 years in F&B with 2 in fine dining, and proficient spoken and written English.

Qualifications

• Minimum Professional Certificate in a Culinary‑related field.
• Minimum of 4 years of relevant experience in the F&B industry with at least 2 years in fine dining restaurant in a similar position.
• Proficient in written and conversational English.

Responsibilities

• Oversee and monitor food quality, portioning, and consistency to meet high standards.
• Manage cost control, portioning, requisitions, and wastage reduction in line with SOPs.
• Enforce hygiene, sanitation, HACCP guidelines, and safe handling across the kitchen.
• Train, onboard, and develop the culinary team; ensure deadlines are met.
• Foster collaborative relationships with colleagues, supervisors, and other departments.

Skills

English communication

Interpersonal skills

Attention to detail

Education

Culinary-related Professional Certificate

Job description

Raffles Hotel Singapore is seeking an experienced culinary supervisor to oversee the assigned kitchen's operation, ensuring top food quality and guest satisfaction.

You will lead the culinary team, enforce hygiene and HACCP standards, manage costing and wastage, and collaborate with receiving, storeroom and other departments to uphold the hotel’s signature dining concepts.

Requirements include at least 4 years in F&B with 2 in fine dining, and proficient spoken and written English.