Breakfast Room Kitchen - Demi Chef de Partie

About the role

The Breakfast Room Kitchen Demi Chef de Partie supports the Junior Sous Chef, Sous Chef or Chef de Cuisine and prepares the daily production and presentation of the day dining restaurant operations. The role also involves monitoring and delegating tasks to junior colleagues and controlling food costing while maintaining or improving quality. The position is full time and based at 80 Middle Road, Singapore.

Key responsibilities

• Follow HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of workstations and equipment
• Prepare food consistently for A La Carte, buffet and festive menus according to hotel recipes and standards
• Receive and store food safely, check stock is correct and of good quality, and resolve discrepancies
• Give directives to junior colleagues in line with hotel brand standards and build effective working relationships
• Take part in kitchen activities and briefings so guests receive high-quality food on time
• Prepare salads, fruits, seafood, poultry, starch dishes and sauces for all meal periods
• Attend scheduled training sessions and liaise daily with service staff on guest feedback

Required profile

• Diploma or vocational certificate in culinary skills or a related field
• At least 3 years of experience in full-service restaurants or local or international hotels in a high-volume kitchen