Chef de Partie – Breakfast Kitchen

About the role

The Singapore EDITION is seeking a motivated Chef de Partie to lead the Breakfast Kitchen team. Reporting to the Sous Chef, you will ensure high‑quality, consistent production for both buffet and à la carte breakfast service while upholding the hotel’s culinary standards.

Key responsibilities

• Supervise preparation and production of hot and cold breakfast items, ensuring compliance with recipes and specifications.
• Manage kitchen shift operations, enforce Food & Beverage policies, and maintain sanitation and storage standards.
• Plan food quantities, create production prep lists, and assist in developing daily and seasonal menu items.
• Lead and coach kitchen staff, coordinate activities, and maintain productivity levels.
• Monitor food quality, presentation, and decorative displays, and ensure adherence to HACCP, OSHA, ASI, and local health regulations.

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 teams and manage food production in a high‑volume environment.
• Strong understanding of food safety standards and regulatory compliance.

Required skills

• Food preparation and cooking techniques for breakfast service.
• Knowledge of HACCP, OSHA, ASI, and local health department regulations.
• Menu development and portion control.
• Leadership and team coordination.