Chef de Partie, Bakery

Chef de Partie, Bakery (New Restaurant) – Raffles Hotels & Resorts, Singapore Join to apply for the Chef de Partie, Bakery (New Restaurant)role at Raffles Hotels & Resorts . Company: Raffles Hotel Singapore is a historic luxury property celebrated for its architecture, heritage and iconic service, offering award-winning restaurants and bars in a grand setting. Job Description The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Primary Responsibilities Food quality: Monitor food quality and consistency to ensure the food presented to guests is of the highest standards. Kitchen supervision: Supervise and monitor kitchen operations, conduct yield testing, ensure correct product identification and proper rotation and labelling per written guidelines for food produce specifications. Waste management: Conduct daily spot checks to ensure items are utilized completely to avoid wastage. Receiving and storage: Work with receiving and storeroom to ensure goods received meet quality standards and hotel specifications. Freshness and presentation: Constantly assess freshness, presentation and temperature of food served. Cost Control Ensure proper portioning, serving, requisitions and receiving from stores to minimise wastage in line with Standard Operating Procedures. Update menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene And Sanitation Maintain personal hygiene and grooming in accordance with Raffles Hotel Singapore standards, NEA standards and HACCP guidelines. Enforce high standards of cleanliness, hygiene and sanitation in kitchens and related work areas. Ensure equipment is hygienically stored and perishable items are stored promptly to avoid wastage; ensure ingredients are fresh and within expiry dates. Prevent use of spoiled or contaminated products; staff who are ill should not handle food. Training, Learning And Development Of Culinary Team Induct and onboard new hires; ensure colleagues are trained and comply with hotel rules, workplace safety and health procedures, hygiene, HACCP standards and emergency procedures. Management And Leadership Of the Culinary Team Oversee effective and professional operations of the assigned kitchen; ensure clear communication with other departments. Manage subordinates and address employee grievances when necessary; meet deadlines as assigned by supervisors. Involvement In Wider Job Function Relationships Maintain collaborative working relationships with colleagues, supervisors and managers; build guest loyalty with local guests and regular patrons. Continually improve product through guest feedback; uphold Accor values and follow sustainable practices. Qualifications Knowledge and Experience Minimum Professional Certificate in a Culinary-related field. Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel or restaurant) in a similar role; preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English. Competencies Good interpersonal skills and ability to communicate with all levels of staff. Service oriented with attention to detail; multicultural awareness; able to work in a diverse environment. Strong presentation, influencing skills and the ability to work independently with initiative. Self-motivated, energetic and capable of leading improvements in guest and colleague service. Benefits 5-day work week; duty meals provided. Colleagues’ discount and/or preferential room rates at Accor hotels worldwide. Flexible benefits including dental, optical, vacation expenses and children’s education. Medical and wellness benefits; comprehensive insurance coverage. Local/overseas career development and learning opportunities. #J-18808-Ljbffr