Chef de Partie (1887 by André)
On-siteSingapore, Singapore
Job Summary
Monitor food quality and consistency through daily spot checks and yield testing, ensuring all items meet highest standards and proper rotation. Supervise kitchen operations, manage receiving and storeroom standards, and enforce strict hygiene and sanitation protocols across all working areas. Control costs by overseeing portioning, requisitions, and menu recipe updates while minimizing wastage. Lead the culinary team through induction, onboarding, and continuous training in safety, HACCP guidelines, and emergency procedures. Maintain collaborative relationships with supervisors and colleagues to uphold Accor values and drive product improvement through guest feedback.
Required Qualifications
- Minimum Professional Certificate in a Culinary-related field
- Minimum of 4 years of relevant experience in the Food & Beverage industry
- At least 2 years in fine dining restaurant in similar position
- Proficient in written and conversational English
- Good interpersonal skills with ability to communicate with all levels of colleagues
- Service oriented with an eye for details
- Good presentation and influencing skills
- Flexible and able to embrace and respond to change effectively
- Ability to work independently and has good initiative under dynamic environment
- Self-motivated
Desired Qualifications
- preferably in a reputable establishment or celebrity chef restaurant
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