Chef de Partie – Signature Restaurant at Raffles Hotel

About the role

The Chef de Partie will supervise the day‑to‑day operations of the kitchen in the new signature restaurant at Raffles Hotel Singapore. Reporting to the senior kitchen team, you will ensure the highest standards of food quality, cost control and hygiene while supporting the development of junior colleagues.

Key responsibilities

• Monitor food quality and consistency, conducting daily spot checks and ensuring proper rotation, labeling and storage.
• Control food costs through portioning, requisition management, menu recipe costing and waste minimisation.
• Enforce personal hygiene, grooming and overall kitchen cleanliness in line with Raffles Hotel standards, National Environmental Agency regulations and HACCP guidelines.
• Collaborate with receiving and storeroom teams to verify that all goods meet quality specifications.
• Support learning and development initiatives for kitchen staff.

Required profile

• Proven experience supervising kitchen operations in a hotel or fine‑dining environment.
• Strong understanding of food safety, HACCP and hygiene standards.
• Ability to manage cost control processes, including menu costing and waste reduction.
• Attention to detail and commitment to delivering guest‑focused service.

Required skills

• HACCP compliance
• Menu costing
• Yield testing

What we offer

• Opportunity to work with award‑winning Chef André Chiang.
• Dynamic, historic hotel environment with a focus on culinary excellence.
• Professional development and career progression within a world‑renowned brand.