Raffles Hotel Singapore - Chef de Partie (1887 by André)
BEACH ROAD HOTEL (1886) LTD.
Singapore, Singapore
Not specified; benefits: duty meals provided; coll...
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4 years f&b industry experience
2 years fine dining chef de partie
Culinary certificate or professional certification
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Raffles Hotel Singapore is seeking a Chef de Partie for its new signature restaurant, led by acclaimed chef André Chiang. The role requires overseeing kitchen operations, ensuring food quality, cost control, and leading a culinary team while adhering to high hygiene and sanitation standards.
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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 ensure strict adherence to HACCP guidelines, personal hygiene standards, and cost control measures to minimize wastage.
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 new signature restaurant, led by acclaimed chef André Chiang. The role requires overseeing kitchen operations, ensuring food quality, cost control, and leading a culinary team while adhering to high hygiene and sanitation standards.
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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 Expenses/Children's Education; Medical and Wellness Benefit; Comprehensive Insurance Coverage
Skills & Requirements
Must-have
4 years F&B industry experience
2 years fine dining Chef de Partie
culinary certificate or professional certification
HACCP hygiene and sanitation standards
English language proficiency
Nice-to-have
celebrity chef restaurant background
leadership and team development skills
sustainable food practices knowledge
guest relationship building abilities
flexibility in dynamic environments
Key Requirements
Minimum Professional Certificate in Culinary field