Chef de Partie (Cold Production)

Responsibilities

• Supervise cold production kitchen operations to ensure the highest standards of food quality, consistency, and presentation.
• Monitor food quality through daily spot checks, yield testing, and proper product rotation and labeling.
• Manage cost control by overseeing food portioning, requisitions, and minimizing wastage in line with SOPs.
• Enforce strict hygiene and sanitation standards in accordance with NEA and HACCP guidelines.
• Oversee the induction, onboarding, and training of new culinary team members regarding safety and hygiene.
• Manage the conduct of subordinates and ensure effective communication across all kitchen departments.

Requirements

• Minimum Professional Certificate in a Culinary-related field.
• At least 3 years of relevant experience in the Food & Beverage industry, preferably in a luxury hotel or reputable restaurant.
• Proficient in written and conversational English.
• Strong knowledge of HACCP guidelines and food safety standards.
• Excellent interpersonal skills with the ability to work independently in a dynamic environment.
• Service-oriented mindset with strong attention to detail.

Benefits

• 5-day work week.
• Duty meals provided.
• Colleagues’ discount and preferential room rates at worldwide Accor Hotels.
• Flexible benefits including dental, optical, vacation, and children's education expenses.
• Medical, wellness, and comprehensive insurance coverage.
• Local and overseas career development and growth opportunities.

About the Company

Raffles Hotel Singapore is one of the world's few remaining great 19th-century hotels, offering a unique blend of luxury, history, and classic colonial design. Renowned for its legendary heritage and iconic service, the hotel provides award-winning dining and exquisite accommodations for discerning travelers seeking old-world grandeur in the heart of Singapore.