Chef de Partie, Pastry (1887 by André)
On-siteSingapore, Singapore
Job Summary
Monitor food quality and consistency through daily spot checks, ensuring all items are utilized to avoid wastage while working with yield testing and product identification. Supervise kitchen operations, enforce hygiene and sanitation standards across all equipment and work areas, and ensure perishable items are stored correctly within expiry dates. Manage staffing, training, and development of team members, including induction of new hires and compliance with HACCP guidelines and workplace safety procedures. Update menu recipe costing and planning as required, maintain collaborative relationships with colleagues and managers, and continuously improve products through guest feedback. Uphold Accor values and sustainable practices while performing any other assigned duties.
Required Qualifications
- Minimum 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 similar position, preferably in a reputable establishment or celebrity chef restaurant
- 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
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