Raffles Hotel Singapore - Chef de Partie, Tiffin Room (Western/Asian)
BEACH ROAD HOTEL (1886) LTD.
Singapore, Singapore
Not specified; benefits: duty meals provided; coll...
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Minimum 3 years f&b experience
Professional culinary certificate required
Haccp and hygiene standards compliance
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Raffles Hotel Singapore is seeking a Chef de Partie for its Tiffin Room, responsible for maintaining high food quality and guest satisfaction while supervising kitchen operations. The ideal candidate should have a minimum of three years of relevant culinary experience and a professional culinary certificate, along with strong interpersonal and leadership skills.
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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 National Environmental Agency standards and HACCP guidelines.
The role offers a 5-day work week, duty meals, comprehensive insurance coverage, and opportunities for local and overseas career development.
Matching Summary
Match Score: 75
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Raffles Hotel Singapore is seeking a Chef de Partie for its Tiffin Room, responsible for maintaining high food quality and guest satisfaction while supervising kitchen operations. The ideal candidate should have a minimum of three years of relevant culinary experience and a professional culinary certificate, along with strong interpersonal and leadership skills.
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Salary
Not specified; Benefits: Duty meals provided; Colleagues' discount and preferential room rates at worldwide Accor Hotels; Flexible benefit including dental/optical/vacation/education expenses
Skills & Requirements
Must-have
Minimum 3 years F&B experience
Professional Culinary Certificate required
HACCP and hygiene standards compliance
Food quality and consistency monitoring
Cost control and portioning management
Nice-to-have
Multicultural awareness and diversity
Guest loyalty and relationship building
Sustainable performance initiatives
Strong interpersonal communication skills
Ability to work independently under pressure
Key Requirements
Minimum Professional Certificate in Culinary field