Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will work in the kitchen of NoMad Singapore, preparing and cooking high‑quality dishes in line with the hotel’s standards. Reporting to the Sous Chef, the role supports daily operations and contributes to an exceptional guest dining experience.

Key responsibilities

• Prepare and cook food efficiently, economically and hygienically according to standard recipes and plating guides.
• Assist the Sous Chef in managing kitchen production, ensuring mise en place and food preparation meet operational standards.
• Maintain food quality, taste and presentation consistency while minimizing waste.
• Support junior team members, provide guidance on techniques and uphold teamwork.
• Participate in inventory management, portion control and cost‑control activities.
• Adhere to FSMS and HACCP hygiene and safety standards.
• Assist with off‑site catering, special menus and guest dietary requests.

Required profile

• Proven experience in a similar kitchen position, preferably as a Chef de Partie.
• Ability to work under pressure in a fast‑paced environment.
• Strong attention to detail and commitment to food safety standards.
• Willingness to support and train junior staff.

Required skills

• Food preparation and cooking
• Mise en place organization
• Recipe execution and plating
• Food safety compliance (FSMS, HACCP)
• Inventory management and portion control