Chef De Partie (All Day Dining - Local/ Western/ Cold Sections)

You will oversee food preparation, maintain the highest hygiene standards, assist with menu development, and ensure every dish is executed with authentic local flavors.

1. Food Preparation & Quality Control

• Prepare, cook, and present high-quality local dishes according to standardized recipes and menu specifications
• Ensure consistency in taste, presentation, and portion size for all items from the local cuisine section
• Master a variety of local cuisine cooking techniques, with a focus on authentic recipes and proper execution
• Comply with proper food handling, storage, and temperature control protocols to maintain the highest food safety standards

1. Section Management & Leadership

• Manage your assigned kitchen section efficiently and ensure all mise-en-place is prepared to standard
• Supervise and guide junior cooks (Demi Chefs) and trainees, providing training and instruction as needed
• Delegate tasks among junior kitchen team members and ensure workstations are cleaned after each shift

1. Hygiene & Safety Compliance

• Maintain a clean, organized, and well-stocked workstation, strictly adhering to the "clean as you go" policy
• Adhere to SFA regulations and HACCP guidelines to ensure a safe and hygienic work environment
• Ensure proper labeling, stock rotation (FIFO), and correct storage of all products

1. Inventory & Cost Management

• Monitor stock levels, assist with inventory management, and report shortages or order supplies as needed
• Minimize food waste and control food costs by maintaining appropriate portioning and efficiently utilizing all ingredients

1. Collaboration & Menu Development

• Work closely with the Sous Chef, Head Chef, and other kitchen sections to ensure smooth service flow
• Contribute ideas and feedback for menu development, seasonal specials, and new local dishes
• Communicate effectively with front-of-house staff regarding special requests or dietary restrictions

1. Minimum 2 years' experience as a Chef de Partie or equivalent role in a reputable hotel or restaurant
2. Proficiency in preparing a variety of local and western cuisines, with a strong focus on cold food preparations
3. Excellent time management, multitasking and problem-solving skills to work effectively in a fast-paced environment
4. Passion for food and a keen eye for detail to ensure consistently high-quality dishes
5. Ability to work collaboratively in a team, as well as independently when required
6. Strong communication skills and a customer-centric approach
7. Relevant food safety certifications and training

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret only shortlisted candidates will be contacted.

Thank you for your application.

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