Chef De Partie

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Chef De Partie - Asian
role at
Sofitel
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Chef De Partie - Asian
role at
Sofitel
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Company Description
Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.
Company Description
Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.
The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.
Job Description
Manage the day to day operations of an area in the Asian kitchen and/or banquet, pastry, cold food & a la carte.
Distribute work equally to ambassadors.
Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
Fill store requisition & daily ordering for his/her area of the kitchen.
Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
Ensure proper product storage, food rotation, labeling & following FIFO system.
Able to handle mise en place & hand over shifts.
Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects assigned by hotel management and ambassadors.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Relate guest comments, positive or negative, to the Director of Culinary & Executive Sous Chef, making use of the kitchen log book.
Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
Disinfect and sanitize cutting boards and worktables constantly during the shift.
Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
Report and handle any accident immediately, no matter how minor.
Respond properly in any hotel emergency or safety situation.
Provide a courteous and professional service at all times.
Organise each food service so that it runs efficiently and productively.
Liaise with Director of Culinary & Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
Qualifications
Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
Has the ability to work autonomously
Has the ability and willingness to undertake further development
Appreciates and maintains an effective outlet for stress
An understanding of luxury guest expectations.
Seniority level
Seniority level Entry level
Employment type
Employment type Full-time
Job function
Job function Management and Manufacturing
Industries Hospitality
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