Night Chef - NoMad Singapore

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD; Singapore; Presencial; SGD 42.000 - 63.000; Jornada completa

Descripción de la vacante

Hilton International Asia Pacific PTE LTD is hiring a Chef de Partie for our luxury hotel kitchen in Singapore. You will support the Sous Chef, prepare and plate high-quality dishes, and ensure adherence to NoMad standards and brand guidelines.

The role requires 3+ years in luxury hospitality, strong leadership and teamwork, and a solid knowledge of HACCP and food safety. Fluency in English is preferred for guest interactions.

Formación

• High school diploma or equivalent.
• Minimum 3 years of culinary experience in luxury hotels, restaurants or lifestyle hospitality environments.
• Minimum 1 year of experience as Demi Chef de Partie or in a similar position preferred.
• Knowledge of HACCP and food safety standards.
• Strong leadership, teamwork and communication skills.
• Good command of spoken English preferred to meet business needs.

Responsabilidades

• Prepare and cook food efficiently, economically and hygienically according to standard recipes and procedures.
• Assist the Sous Chef in the daily operation of the kitchen while maintaining high food preparation and presentation standards.
• Plan, prepare and implement high-quality food and beverage products across all outlets and dining operations.
• Coordinate, organise and participate in all kitchen production activities.
• Maintain cleanliness and hygiene according to FSMS and HACCP standards.
• Communicate effectively with culinary and operational teams to ensure smooth service delivery.

Conocimientos

Leadership

Teamwork

Communication skills

Time management

English language

Educación

High school diploma or equivalent

Culinary or hospitality certification

Descripción del empleo

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands,and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore ourCareers Blogto see why we’re more than a great place to stay—we’re a great place to work.

The Chef de Partie is responsible for preparing and cooking high-quality food in accordance with established recipes, standards and operational guidelines while supporting the Sous Chef in the smooth operation of the kitchen.

This role plays an important part in maintaining culinary excellence, food consistency, hygiene standards and efficient kitchen operations. The Chef de Partie supports the development of junior culinary team members while contributing to an exceptional guest dining experience aligned with NoMad standards.

• High school diploma or equivalent.
• Minimum 3 years of culinary experience in luxury hotels, restaurants or lifestyle hospitality environments.
• Minimum 1 year of experience as Demi Chef de Partie or in a similar position preferred.
• Culinary or hospitality certification preferred.
• Possess a valid food hygiene or health certification where required.
• Strong knowledge of culinary preparation techniques and kitchen operations.
• Knowledge of Western, Asian or specialty cuisine relevant to the assigned kitchen section.
• Knowledge of HACCP and food safety standards.
• Strong organisational and time management skills.
• Ability to work under pressure and in fast-paced kitchen environments.
• Good leadership, teamwork and communication skills.
• Good command of spoken English preferred to meet business needs.
• Previous experience in luxury or international hospitality brands preferred.

GENERAL DUTIES

• Prepare and cook food efficiently, economically and hygienically according to standard recipes and procedures.
• Assist the Sous Chef in the daily operation of the kitchen while maintaining high food preparation and presentation standards.
• Plan, prepare and implement high-quality food and beverage products across all outlets and dining operations.
• Work seamlessly with recipes, standards and plating guides.
• Coordinate, organise and participate in all kitchen production activities.
• Ensure all mise-en-place and food preparation are completed efficiently and to operational standards.
• Prepare menus and special dishes as requested.
• Support off-site catering and events when required.
• Assist with tasks outside the kitchen operation when operationally necessary.
• Maintain awareness of hotel occupancy, events, forecasts and operational requirements.

FOOD QUALITY & GUEST EXPERIENCE

• Ensure consistency in food quality, taste and presentation at all times.
• Monitor food quality and quantity to ensure proper product utilisation and minimal wastage.
• Check that food prepared by team members meets required standards and make necessary adjustments where needed.
• Ensure all dishes are prepared and delivered in a timely manner.
• Respond professionally and efficiently to guest requests and dietary requirements.
• Maintain a positive and professional attitude towards guests and team members at all times.

TEAMWORK & LEADERSHIP

• Support and guide junior culinary team members during operations.
• Promote teamwork and collaboration to achieve departmental goals and service excellence.
• Assist in training team members on culinary techniques, recipes and operational standards.
• Maintain professionalism, discipline and positive working relationships within the kitchen.
• Adhere to hotel rules, grooming standards and team member policies.

INVENTORY & COST CONTROL

• Assist with stock management and inventory taking.
• Follow established portion control and costing standards at all times.
• Ensure ingredients for à la carte menus, daily specials and seasonal offerings are properly prepared and maintained.
• Support efforts to minimise wastage and maximise operational efficiency.

HYGIENE, SAFETY & COMPLIANCE

• Maintain cleanliness and hygiene according to FSMS and HACCP standards.
• Ensure compliance with food safety, sanitation and workplace safety requirements.
• Use kitchen equipment, tools and machinery appropriately and safely.
• Ensure proper storage, handling and rotation of food products and ingredients.
• Work closely with the Stewarding team to maintain cleanliness and minimise breakages and losses.
• Report hazards, maintenance issues or operational concerns promptly.

COLLABORATION & COMMUNICATION

• Communicate effectively with culinary and operational teams to ensure smooth service delivery.
• Attend culinary briefings, training sessions and operational meetings as required.
• Collaborate with Stewarding and service teams to maintain operational excellence.
• Support other kitchen sections and departments where operationally required.

COMPLIANCE & SAFETY

• Ensure adherence to health, safety, fire and hygiene standards.
• Ensure all team members are trained and compliant with safety procedures.
• Maintain a safe and secure environment for guests and team members.
• Ensure all company policies and procedures are followed consistently.