Raffles Hotel Singapore - Chef de Partie, Western Banquet
BEACH ROAD HOTEL (1886) LTD.
Singapore, Singapore
Not specified; benefits: 5-day work week; duty mea...
Not specified (assumed to be onsite)
Minimum 3 years f&b experience
Culinary-related professional certificate
Proficient in written and conversational english
The Raffles Hotel Singapore is seeking a Chef de Partie for their Western Banquet, responsible for supervising kitchen operations to ensure high food quality and guest satisfaction. The ideal candidate should have at least three years of experience in a similar role and possess a Professional Certificate in a culinary-related field
Job Summary
The Chef de Partie is responsible for supervising kitchen operations to maintain the highest standards of food quality and guest satisfaction.
Candidates must enforce strict hygiene and sanitation protocols in accordance with Raffles Hotel Singapore standards and National Environmental Agency guidelines.
The role includes training new hires on safety procedures, hygiene standards, and emergency protocols while fostering a collaborative team environment.
Matching Summary
Match Score: 85
The Raffles Hotel Singapore is seeking a Chef de Partie for their Western Banquet, responsible for supervising kitchen operations to ensure high food quality and guest satisfaction. The ideal candidate should have at least three years of experience in a similar role and possess a Professional Certificate in a culinary-related field.
Salary
Not specified; Benefits: 5-day Work Week; Duty Meals provided; Colleagues' Discount; Flexible Benefit (Dental/Optical/Vacation/Children's Education); Medical and Wellness Benefit; Comprehensive Insurance Coverage; Career Development Opportunities
Skills & Requirements
Must-have
Minimum 3 years F&B experience
Culinary-related professional certificate
Proficient in written and conversational English
Knowledge of HACCP guidelines
Experience with yield testing and costing
Nice-to-have
Experience in reputable hotel establishments
Celebrity chef restaurant background
Strong interpersonal communication skills
Ability to work independently under pressure
Self-motivated with good initiative
Key Requirements
Minimum Professional Certificate in Culinary field
Minimum 3 years relevant Food & Beverage experience