Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working Hours

• 5.5 days work/ week

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Title: Chef de Partie (CDP)
Location: Singapore (Mama Diam & Lou Shang)
Company: Mama Diam & Lou Shang

About Us:
Mama Diam and Lou Shang are two of Singapore’s most innovative F&B establishments, offering a fusion of modern local-inspired cuisine, creative cocktails, and a nostalgic yet vibrant dining atmosphere. As our culinary team grows, we’re looking for a talented and passionate Chef de Partie (CDP) to join us. If you have a passion for creating exceptional dishes and want to be part of a dynamic kitchen team, we’d love to meet you!

Job Summary:
As a Chef de Partie at Mama Diam and Lou Shang, you will play an integral role in our kitchen team, overseeing a specific section and ensuring the preparation of high-quality dishes in line with our menu concepts. This is a hands-on role for a driven individual who takes pride in their culinary craft and is eager to contribute to the success of two renowned dining establishments.

Key Responsibilities:

• Food Preparation: Manage your section of the kitchen, ensuring high-quality preparation, cooking, and presentation of dishes according to our recipes and standards.
• Menu Execution: Assist the head chef and sous chefs in creating and executing new menu items and specials, ensuring creativity while maintaining consistency and quality.
• Team Collaboration: Work closely with other kitchen team members to ensure a smooth and efficient kitchen operation, especially during busy service periods.
• Hygiene & Safety: Ensure that the kitchen complies with all health and safety regulations, maintaining cleanliness and organization in your work area.
• Inventory Management: Assist in monitoring stock levels, checking the quality of ingredients, and ensuring the efficient use of kitchen supplies.
• Training & Mentorship: Support junior kitchen staff, providing guidance and training to ensure their growth and the consistent output of high-quality dishes.
• Quality Control: Take responsibility for ensuring all dishes leaving your section meet the highest quality standards, from presentation to taste.

Qualifications:

• Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work effectively under pressure and during peak service hours.
• A passion for modern Singaporean cuisine and local flavors is a plus.
• Excellent communication and leadership skills with a team-oriented approach.
• Strong attention to detail, ensuring high standards of food preparation and presentation.
• Flexibility to work in both daytime and evening shifts, including weekends and public holidays.
• Certification in culinary arts or relevant qualifications is preferred.

Why Join Us?

• Dynamic Culinary Environment: Be part of a kitchen team that values creativity, innovation, and teamwork.
• Growth Opportunities: We believe in nurturing talent—opportunities for promotion and professional development are available.
• Competitive Salary: Receive a competitive salary with benefits and opportunities for performance-based incentives.
• Work-Life Balance: Enjoy a supportive work culture that values your well-being.
• Exciting Menu Concepts: Work with a modern, creative menu that incorporates local flavors with a twist.

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

1. Able to train new staff

2. Able to hand on and create new dishes

3. New to in charge of the daily operations

4. Report to head chef daily

5. Minimum 5 years of experience in the same trade

6. To oversee the kitchen and design exceptional menus

7. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

1. Able to train new staff

2. Able to hand on and create new dishes

3. New to in charge of the daily operations

4. Report to head chef daily

5. Minimum 5 years of experience in the same trade

6. To oversee the kitchen and design exceptional menus

7. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Specialization in Indian Tandoor, North and South Indian Curry Items inclluding various types of bread and tiffin items. Knowledge and expereince of Asian Food an added advantage

• Create and Propose new items in the menu
• Prepare Marinations and Spices
• Cook and prepare all types of kebabs, starters, hot plate breads
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Check the quality of raw and cooked food products to ensure the standards
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance and ability to work closely with kitchen staff
• Ability to work on weekend and public holidays
• Ability to perform overtime whenever required at short no

What’s the job?

Prepare pastry, dessert and sweet related dishes in accordance with portion and quality standards specified in recipes of all day dining restaurant operation, banquet functions, Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures.

Your day-to-day

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potiential dangers
• Prepare production for daily usage
• Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 1 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Humble and willing to learn new things, able to accept feedback and criticism
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word (optional)
• Look smart – wear your uniform with pride

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

We are seeking for a Roast Chef （烧腊头手）

Reporting to our Group Executive Chef, you will be responsible for producing all items on our menu.

• Produce items relating to the menu to the Executive Chef instructions and standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Che for another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef, assisting to maintain that monthly profit margins are met.

Requirements:

Minimum of 2 years of chef experience specifically in the roast department.

Junior Chef - Day to day duties include preparation of baked goods, cakes, desserts and meal preparations, rotating stock and receiving deliveries.

Candidates who perform well in this position are passionate in pastry arts with a proven ability to follow recipes and instructions accurately. Organizational and time management skills are also valuable assets to the job.

Demi Chef - responsible for light cookery duties in the kitchen. Daily duties also includes cleaning the kitchen area, washing dishes and utensils and ensuring ingredients inventory required to run the kitchen efficiently. Observe & ensure health and safety procedures at all times.

What’s the job?

Responsible for supporting the Sous Chef / Pastry Chef / Executive Pastry Chef in managing the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge, Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways), monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

Your day-to-day

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

SOUS CHEF

Job Description & Requirements

Sous Chef Job Responsibilities:

• Directs food preparation.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate's Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Salary Range: $2500 - $3800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

Responsibilities:

• Managing and working close with kitchen crew of all levels
• Creating menu items, recipes and developing dishes
• Determining food inventory needs, stocking and ordering
• Ensuring kitchen meets all regulations (sanitary and food safety guidelines)
• Train and supervise cooks and other food preparation workers
• Ensuring that all food is of excellent quality and served in a timely manner
• Taking stock of ingredients and equipment, placing orders to replenish stock
• Receiving feedback and making improvements where necessary

Requirements:

• Preferred Experience in handling buffet for local and western dishes
• At least Diploma in Culinary Art or equivalent
• Minimum 3 - 5 years working experience in F&B industry
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Able to work in a high-pressure environment
• Able to work on weekend/ PHs

Interested candidate, can email to [email protected]

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

Salary Range: $3200 - $4000 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Mandarin speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include the following in the email:-

- Years of experience

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.