Chef de Partie

Responsibilities

• Supervise kitchen operations for the Western Banquet to maintain the highest standards of food quality and consistency.
• Monitor food quality, freshness, presentation, and temperature to ensure guest satisfaction.
• Manage cost control through proper portioning, yield testing, and minimizing wastage.
• Enforce strict hygiene and sanitation standards in accordance with HACCP and National Environmental Agency guidelines.
• Oversee the induction, onboarding, and training of new culinary team members.
• Manage the conduct of subordinates and ensure effective communication across departments.
• Maintain collaborative relationships with colleagues and build guest loyalty through exceptional service.

Requirements

• Professional Certificate in a culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry.
• Proficient in written and conversational English.
• Strong knowledge of HACCP guidelines and food safety standards.
• Excellent interpersonal and communication skills.
• Ability to work independently and take initiative in a dynamic, fast-paced environment.

Benefits

• 5-day work week.
• Provided duty meals.
• Colleagues’ discounts and preferential room rates at Accor Hotels worldwide.
• 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.