Chef de Partie

7 days ago

Singapore SOFITEL Full time

**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.
- 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.
- 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.

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