The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.
Key Responsibilities
- Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
- Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
- Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
- Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
- Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
- Monitor food cost and portion control to reduce waste and maintain cost efficiency.
Requirements
- Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
- In-depth knowledge of cooking techniques, ingredients, and culinary trends.
- Culinary diploma or equivalent certification from a recognized culinary institute is preferred.
Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.
Shangri-La Singapore partners with the Employment and Employability Institute (e2i) under the Talent Attraction Programme, to grow the talent pool for the Hospitality industry. Career Switchers are also welcome.
