Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job Description

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming. To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees. To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

AWS | Performance Bonus | Career Progression | Family Care Leave | Medical & Dental Benefits

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

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.

Chef de Partie duties and responsibilities

The duties and responsibilities of a Chef de Partie vary depending on the restaurant, but they usually include:

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field (Chinese cuisine) is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Good in Cutting,managing raw material.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

We're looking for Fulltime Kitchen Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Candidates who require work pass need not apply, unfortunately, there's no quota available.

Your responsibilities:
Provide effective production of high quality products

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thank you for your understanding.

Prost,

Paulaner Bräuhaus Singapore

Job Description & Requirements

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Proven experience as an Assistant Head Chef or in a similar role.
• Strong culinary skills and creativity.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

We are currently looking to recruit an experienced Tandoor & Curry Chef for our outlet Tandoori Zaika. As the Tandoor Chef & Curry Chef you will be responsible for all the Tandoor and curry dishes for this busy fine dinging restaurant in Boat Quay.

The outlet offers modern and traditional Indian Cuisine in a sophisticated and truly intimate atmosphere. Each dish is freshly prepared by the Tandoor & Curry Chef, so we require a chef who is very experienced within the same cuisine.

DUTIES AND RESPONSIBILITIES:

Cook tandoori dishes on the menu following recipes

Overall responsibility for operations of tandoori dishes

Cook curry dishes on the menu following recipes

Overall responsibility for operations of curry dishes

Preparing food items by cutting, chopping and mixing

Producing new tandoori & curry dishes

Managing, training new assistance tandoor & curry chefs

Prepare tandoor dishes under instructions of Head Chefs & curry dishes

Allocate and oversee the work of the junior kitchen staff team including cleaning schedules.

In addition to the above, there are some general requirements that apply to all jobs in the restaurant

Participation in staff meetings.

Participation in training activities.

Participation in staff supervision and personal development review in the kitchen

Participate in quality assurance systems.

Take responsibility for the development of junior chefs within the curry section

All duties must be carried out to comply with:

Food Hygiene & Health and Safety requirements.

Statutory legislation, in particular the Health and Hygiene regulations.

Fire precautions.

EXPERIENCE AND QUALIFICATION INCLUDE:

An ability to work independently and as a team leader when essential

A positive attitude and commitment

Ability to supervise the kitchen team.

The ability to form positive relationships with colleagues.

Team player

Accountable

> Ensure proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers

> Maintain kitchen logs for food safety program compliance

> Report any guest complaints or other issues related to food safety to the Culinary management

> Conduct daily walk through of kitchen area ensuring proper operation of equipment, including refrigeration to maintain proper temperature for safe storage of food products

> Aids in control procedures for cost and quality, par inventories, standardized recipes, use records, food costing sheets

> Assists in the development of new food concepts

> Maintains and evaluates existing food concepts

> Monitor that all equipment in the kitchen is clean and in proper working condition

> Develop and implement creative menu items within the restaurant concept

> Ensure all relevant food controls and correct temperatures are logged and adhered to at all time

> Specialist in all menu

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mis-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

EMPLOYEE BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates

Job Highlights

• Career Development Opportunities
• Duty Meals, Birthday Leave and Flexible benefits
• Complimentary Room Nights
• Discounted Room and Dining Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

· Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.

· Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.

· Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.

· Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency

· Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.

Job Description

• Oversee kitchen operations, food preparation, and compliance with safety and sanitation standards.
• Supervise and train kitchen staff, ensuring efficiency, quality, and professional growth.
• Manage inventory, control costs, and ensure high-quality execution of menu items.
• Create staff schedules, monitor labour costs, and adjust staffing based on business needs.
• Inspect food, equipment, and facilities to maintain quality and address issues promptly.
• Collaborate with the service team on dining requirements and handle HR matters and mentorship.
• Take responsibility and pride in delivering excellent kitchen performance.

Job Requirement

Qualifications

• Preferably, "O" levels or equivalent and above.
• Requires a basic hygiene certificate.

Experience

• A minimum of 10 years of progressive culinary experience in a 5-star hotel or exclusive club environment.
• Proven expertise in local, Western, or Teochew cuisines, with a strong portfolio of culinary creations.
• Previous experience in a leadership role as an Executive Sous Chef or Senior Sous Chef.

Skills & Knowledge

• Strong managerial skills to be able to run the entire kitchen operations.
• Strong Asian cuisine background.
• To be a team player, you must be able to work under pressure and long hours.
• Knowledge of Food Hygiene and related rules & regulations.

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Description

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.

What you will be doing:

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.

Your experience and skills include:

• 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