Chef De Partie

2 weeks ago

Singapore SHANGRI-LA HOTEL LIMITED Full time

At Shangri-La Singapore, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work-life balance, and recognition for effort. Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, including unique family-themed rooms supported by a host of dedicated family-focused amenities. We are looking for a Chef De Partie to join our teamKey Responsibilities Take charge of a specific section in the kitchen (e.g., grill, pasta, pantry). Prepare, cook, and plate food items according to restaurant standards. Ensure consistency in taste, portioning, and presentation. Supervise junior kitchen staff (Commis, Cook I/II) within the station. Ensure food safety, cleanliness, and hygiene in your area. Maintain inventory and assist in stock ordering for your station. Coordinate with Sous Chef or Executive Chef during service. Assist with daily mise en place and ensure readiness for service. Maintain high standards of kitchen discipline and organization. Requirements Minimum 3 years of experience in a similar role within a reputable hotel or restaurant. Strong knowledge of Western cuisine and cooking techniques. Ability to manage a section independently and work under pressure during peak service. Good understanding of food safety standards and HACCP guidelines. Strong leadership skills with the ability to guide and mentor junior staff. Excellent communication and teamwork skills. Flexibility to work shifts, weekends, and public holidays as required. Culinary certification or relevant professional qualification is an advantage. #J-18808-Ljbffr

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