Company DescriptionJob DescriptionThe 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. Main responsibilities include but are not limited to quality and cost control as well as learning and development of colleagues.Primary ResponsibilitiesFood QualityMonitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.Supervises and monitors kitchen operations, works with yield testing, product identification and ensures that the proper rotation and labelling is followed according to written guidelines for food product specifications.Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilized completely to avoid wastage.Works closely with receiving and storeroom to ensure that goods received are of the standard quality and meet hotel’s specifications.Constantly assesses freshness, presentation and temperature of food served.Cost ControlEnsures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastage.Updates menu recipe costing and menu planning as required, as well as for F&B promotions.Hygiene and SanitizationResponsible for personal hygiene and grooming in accordance with Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to, refrigerators, freezers, ceiling, walls, floors, shelving, working tables and working utensils such as carving boards, slicers, mixers, blenders, cutters, woks, pots, pans, etc.Ensures that all equipment is hygienically stored in its designated area.Ensures that all perishable items are stored quickly and efficiently, all items are utilized completely to avoid wastage and ingredients are always fresh and within their expiry date.Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should not be involved in the preparation or handling of food.Training, Learning and Development of Culinary TeamResponsible for the induction and onboarding of new hires.Ensures that colleagues are trained in and comply with hotel’s rules and regulations.Ensures that colleagues are trained in and comply with workplace safety and health procedures, hygiene, HACCP standards and emergency procedures.Management and Leadership of the Culinary TeamOversees the effective and professional operations of the assigned kitchen.Ensures smooth and effective communication among the kitchens and other departments.Manages the conduct of subordinates and follows through with any employee grievances when necessary.Ensures that all deadlines assigned by supervisors are met.Involvement in Wider Job Function RelationshipsMaintains collaborative working relationships with colleagues, supervisors and managers.Builds guest loyalty and develops a professional relationship with local guests and regular patrons.Continually improves product through obtaining feedback from guests and patrons.Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect when undertaking any tasks and in any internal and external interactions.Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).QualificationsCandidate's ProfileKnowledge and ExperienceMinimum Professional Certificate in a Culinary-related field.Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant.Proficient in written and conversational English.CompetenciesGood interpersonal skills with the ability to communicate with all levels of colleagues.Service-oriented with an eye for detail.Multicultural awareness and able to work and thrive within a culturally diverse environment.Good presentation and influencing skills.Flexible and able to embrace and respond to change effectively.Ability to work independently and has good initiative under a dynamic environment.Self-motivated and energetic.Leads to constantly improve the guest and colleague service experience.Leadership skills required – collaborative, enabling, and entrepreneurial.Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.Additional InformationBenefits of Joining Raffles Hotel Singapore5-day Work Week.Duty Meals are provided.Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.Medical and Wellness Benefit.Comprehensive Insurance Coverage.Local/Overseas Career Development & Growth Opportunities.Holistic Learning and Development Opportunities.
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