Chef de Partie – yi by Jereme Leung

About the role

The Chef de Partie is responsible for supervising the assigned kitchen operation to achieve the highest standards of food quality, preparation and guest satisfaction. The role includes quality and cost control as well as learning and development of colleagues.

Key responsibilities

• Monitor food quality and consistency, conduct spot checks and ensure proper rotation, labelling and freshness.
• Control food costs through portioning, menu recipe costing, yield testing and waste minimisation.
• Enforce hygiene and sanitation standards in all kitchen areas, adhering to HACCP and NEA guidelines.
• Lead training, onboarding and development of culinary team members, ensuring compliance with safety and health procedures.
• Collaborate with receiving, storeroom and service teams to maintain product standards and guest satisfaction.

Required profile

• Professional culinary certificate and minimum 3 years experience in hotel or fine‑dining restaurant kitchens.
• Proficient in English with strong interpersonal communication across multicultural teams.
• Service‑oriented, detail‑focused, flexible and able to work independently in a dynamic environment.

Required skills

• HACCP and food safety compliance.
• Yield testing and menu recipe costing.
• Product rotation, labelling and freshness assessment.

What we offer

• 5‑day work week with duty meals provided.
• Employee discount and preferential room rates at Accor hotels worldwide.
• Medical, wellness and comprehensive insurance benefits.
• Flexible benefits covering dental, optical, vacation expenses and children’s education.
• Career development and holistic learning opportunities.