Chef de Partie – Chi Spacca (Hilton Singapore Orchard)

About the role

The Chef de Partie will work in the Chi Spacca restaurant at Hilton Singapore Orchard, preparing and cooking dishes to the highest standards while supporting the Sous Chef in daily kitchen operations.

Key responsibilities

• Prepare food for guests efficiently, economically and hygienically according to standard recipes and procedures.
• Assist the Sous Chef in day‑to‑day kitchen operations and maintain high standards of food preparation and presentation.
• Plan, prepare and implement high‑quality food and beverage products and set‑ups across all restaurant areas.
• Follow recipes, plating guides and portion‑control standards.
• Maintain cleanliness and hygiene in line with established standards.
• Ensure HACCP compliance throughout hotel kitchen operations.
• Use all kitchen equipment, tools and machines appropriately.
• Support off‑site events and perform tasks outside the kitchen when required.
• Assist with inventory taking and menu preparation.
• Collaborate with the Stewarding department to minimise breakage and maintain cleanliness.
• Monitor ingredient usage, cost control and food quality, making adjustments as needed.
• Supervise team members to ensure timely and correct food preparation.

Required profile

• High school graduate or equivalent culinary qualification.
• Minimum 3 years’ experience in a 5‑star hotel or restaurant environment.
• Positive, professional attitude with strong teamwork orientation.
• Ability to adapt to changing demands and maintain a high level of service.
• Commitment to follow hotel rules and uphold departmental standards.

Required skills

• HACCP compliance
• Food preparation and plating
• Menu planning
• Inventory management
• Portion control and costing
• Use of kitchen equipment and tools