Chef de Partie, Chinese Banquet at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality Control, Cost Control, Hygiene and Sanitization, Training, Leadership, Communication, Interpersonal Skills, Service Oriented, Attention to Detail, Influencing Skills, Flexibility, Initiative, Self-Motivated, Yield Testing, Recipe Costing, HACCP Guidelines

Industry

Hospitality

Description

Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. 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. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues. Primary Responsibilities Food Quality Monitors food quality and consistency and ensures 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 product specifications. 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; to ensure 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 Sanitization 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 and 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 complies with hotel’s rules and regulations. Ensures that colleagues are trained in, and complies 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 to develop to 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. Qualifications 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. Proficient in written and conversational English. Good interpersonal skills with ability to communicate with all levels of colleagues. Service oriented with an eye for details. 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. Leads to constantly improve the guest and colleague service experience. Additional Information 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie supervises assigned kitchen operations, ensuring the highest standards of food quality preparation and guest satisfaction through monitoring food quality, consistency, and adherence to specifications. Key duties also involve rigorous cost control, minimizing wastage, enforcing strict hygiene and sanitation standards, and actively participating in the training and development of culinary team colleagues.