Chef de Partie – Signature Restaurant

About the role

The Raffles Hotel Singapore is launching a new signature restaurant under the culinary direction of Chef André Chiang. We are seeking a Chef de Partie to supervise daily kitchen operations, uphold the highest standards of food quality, and ensure guest satisfaction in a historic, luxury setting.

Key responsibilities

• Monitor food quality and consistency through daily spot checks and ensure presentation, temperature, and freshness meet brand standards.
• Supervise kitchen workflow, manage yield testing, product identification, and enforce proper rotation, labeling, and storage guidelines.
• Collaborate with receiving and storeroom teams to verify that all goods meet quality specifications and hotel standards.
• Control food portioning, requisitions, and waste to minimise cost while adhering to Standard Operating Procedures.
• Update menu recipe costing, support menu planning and promotional initiatives.
• Enforce personal hygiene, grooming, and rigorous sanitation practices in line with Raffles Hotel, NEA, and HACCP requirements.
• Support the learning and development of junior kitchen staff.

Required profile

• Proven experience in a supervisory kitchen role within a hotel or fine‑dining environment.
• Strong knowledge of food safety, hygiene standards, and HACCP principles.
• Ability to train and develop team members while maintaining operational excellence.

Required skills

• HACCP compliance
• Food safety and sanitation standards
• Menu costing and cost control
• Yield testing and product identification