Chef de Partie (Cold Production)

About the role

The Chef de Partie (Cold Production) will lead the cold‑production section of the kitchen at Raffles Hotel Singapore, ensuring that every dish meets the hotel’s renowned standards of quality, safety and presentation. Reporting to the Sous Chef, you will supervise a team, manage inventory, control costs and uphold rigorous hygiene practices.

Key responsibilities

• Monitor food quality and consistency, conducting daily spot checks and ensuring proper rotation, labeling and storage of all cold items.
• Control portioning, requisitions and receiving to minimise waste and maintain cost efficiency; update menu recipe costing and support F&B promotions.
• Enforce personal and kitchen hygiene in line with Raffles Hotel standards, NEA regulations and HACCP guidelines, including cleaning of equipment, work surfaces and storage areas.
• Collaborate with receiving and storeroom teams to verify that all goods meet quality specifications and are stored promptly.
• Lead the induction and on‑boarding of new culinary staff, providing training on food safety, preparation techniques and operational procedures.

Required profile

• Proven experience supervising a cold‑production kitchen environment in a hotel or upscale restaurant.
• Strong understanding of food safety regulations (HACCP, NEA) and ability to implement them consistently.
• Ability to manage inventory, conduct yield testing and perform menu costing.
• Excellent attention to detail and commitment to maintaining the highest standards of cleanliness and presentation.

Required skills

• Yield testing
• Food cost calculation
• Menu recipe costing
• HACCP compliance
• Cold production techniques
• Food safety standards