Chef de Partie – Cold Production

About the role

The Chef de Partie – Cold Production will lead the cold kitchen operations at Raffles Hotel Singapore, ensuring the highest standards of food quality, safety and guest satisfaction. Reporting to the Sous Chef, you will supervise a team, manage inventory and contribute to menu development for cold dishes.

Key responsibilities

• Monitor food quality, consistency and presentation, conducting daily spot checks and ensuring proper rotation, labeling and storage in line with HACCP and hotel standards.
• Control food costs through accurate portioning, yield testing, menu recipe costing and waste minimisation.
• Maintain rigorous hygiene and sanitation across all kitchen areas, equipment and utensils, and enforce personal hygiene policies.
• Oversee training, onboarding and continuous development of culinary team members, ensuring compliance with safety and hygiene procedures.
• Coordinate with receiving, storeroom and other departments to guarantee that all supplies meet quality specifications.

Required profile

• Professional culinary certificate and minimum three years of relevant experience in hotel or fine‑dining environments.
• Proficient in written and spoken English with strong interpersonal communication skills.
• Service‑oriented, detail‑focused, flexible and able to work independently in a dynamic kitchen.
• Self‑motivated with good initiative and the ability to adapt to change.

What we offer

• Five‑day work week with duty meals provided.
• Employee discounts and preferential room rates at Accor hotels worldwide.
• Flexible benefits covering dental, optical, vacation expenses and children’s education.
• Comprehensive medical, wellness and insurance coverage.
• Local and overseas career development, holistic learning and development opportunities.