Demi Chef de Partie - Oscar’s Kitchen - Asian Cuisine (Conrad Singapore Marina Bay)
This position is concerned with the maintenance of superior quality and standards of food preparation, presentation and the development of Commis, contributing to the profitability of the kitchen brigade and responsible for the organization and effective supervision of their designated section in line with prescribed Hilton International policies and procedures.

A DEMI CHEF DE PARTIE SERVING HILTON BRANDS IS ALWAYS WORKING ON BEHALF OF OUR GUESTS AND WORKING WITH OTHER TEAM MEMBERS. TO SUCCESSFULLY FILL THIS ROLE, YOU SHOULD MAINTAIN THE ATTITUDE, BEHAVIOURS, SKILLS, AND VALUES THAT FOLLOW:

• Previous experience as a Commis 1
• The individual must possess the following knowledge, skills and abilities.
• Good Working knowledge of Basic cooking techniques
• Liaise with the Chef de Partie for buffet set ups and idea. Keep abreast with the current market trends.
• Sound working/technical knowledge of specific outlet

As Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To maintain a high customer service focus by approaching job with the customers always in mind.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
• For direct supervision of the following employees: Commis Chefs/Apprentice Chef
• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To liaise closely with the Sous Chef and Chef de partie ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: To follow all polices and guide lines are followed.
• To follow Hiltons Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service