Chef de Partie, Room Service Kitchen

About the role

The Singapore EDITION is seeking a Chef de Partie to lead the Room Service Kitchen. You will work closely with the Sous Chef to ensure high‑quality, consistent food production for both buffet and à la carte service while maintaining strict food safety standards.

Key responsibilities

• Supervise preparation and production of hot and cold dishes, ensuring compliance with recipes and specifications.
• Manage kitchen shift operations, enforcing Food & Beverage policies, HACCP, OSHA, ASI and health department regulations.
• Plan and control food quantities, plating requirements and daily production needs.
• Develop and assist in creating daily and seasonal menu items.
• Prepare and cook foods for regular service and special functions, checking raw and cooked product quality.
• Lead, coach and coordinate kitchen staff, fostering teamwork and productivity.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to supervise kitchen operations and maintain food safety standards.
• Strong understanding of kitchen workflows and ability to step in for team members when needed.

Required skills

• Food preparation and cooking for buffet and à la carte service
• HACCP compliance
• OSHA and health‑department regulations
• Menu development
• Recipe and portion control