Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will work in the Courtyard hotel kitchen in Singapore, preparing both hot and cold dishes to the highest culinary standards. This full‑time position supports the kitchen team in delivering consistent, high‑quality meals for hotel guests and special events.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters; pull items from freezer storage and thaw safely.
• Maintain food logs, ensure proper portioning, garnish, and overall food quality.
• Communicate assistance needs during busy periods and inform the Chef of excess items for daily specials.
• Update Food & Beverage service staff on menu specials and out‑of‑stock items.
• Follow all company, safety and security policies, report maintenance needs and maintain a clean, professional appearance.
• Assist management with hiring, training, scheduling and employee coaching as required.

Required profile

• Technical, trade or vocational school education in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience.
• No prior supervisory experience required.

Required skills

• Food preparation and cooking techniques.
• Food safety and hygiene compliance.
• Temperature control of kitchen equipment (ovens, grills, roasters).
• Cold‑food preparation.