Full-timeF&B· Posted 15 Aug

Chef de Partie - InterContinental Singapore Robertson Quay

IHG Hotels & ResortsFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

TEHavelock1 Nanson Road, Singapore 238909

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Start: Not stated
Work mode: On-site
Experience: No experience needed

About the role

This role supports the kitchen team at InterContinental Singapore Robertson Quay, helping run a single food and beverage outlet or a section of operations. You will supervise junior culinary staff and take charge of food preparation, presentation and cost control. It suits someone with kitchen experience who is ready to step up and lead a section.

What you'll do

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Help prepare recipe cards and staff training plans
Share responsibility for the market list
Work in a cost-conscious way at your post
Oversee preparation methods, portion sizes and timing, and control food usage to reduce waste
Supervise assigned staff, set goals and schedule work, and enforce policies and procedures
Recommend and start disciplinary or staffing actions per company rules, flag serious issues to management, and help with hiring, training, development and performance coaching
Promote teamwork and service quality by coordinating daily with other departments such as Sales and Marketing, Catering, Banquets, Maintenance and Guest Services, and support banquets, parties and special events
Organise the schedule together with the sous chef in charge
Ensure regular training for your staff
Allocate tasks to Demi Chefs and Commis
Share responsibility for junior employees, especially trainees and apprentices
Interact with guests to ensure satisfaction, vendors to order supplies and equipment at good prices and quality, and health and regulatory agencies on safety and kitchen inspections
Inspect cleanliness of the line floor and all kitchen stations, follow proper storage procedures and sanitation and health rules, and report needed repairs to Maintenance
Review the next day's menus and complete requisitions for food and supplies from storerooms, keeping inventory control procedures
Maintain and enforce procedures for secure storage of food, beverage, kitchen inventory and equipment, timely replenishment of supplies, inventory and uniforms, and waste and cost control
Help set minimum and maximum stock levels for food, materials and equipment
Check deliveries at receiving and escalate poor quality to the Executive Sous Chef or Executive Chef
Prepare every course and mis-en place at your post
Assist with cooking and food preparation as needed
Ensure the highest quality of products and presentations
Control cold-storage rooms and refrigerators daily
Clear and look after equipment at your post
May serve as Manager on Duty or take on other assigned duties

Good to know

5-day work week
Duty meal provided
Uniforms and laundry services provided
Midnight transportation provided
Birthday off
Learning and development opportunities
Flexi benefit
Insurance coverage
50% F&B discount at selected hotel restaurants
Special employee rate at all IHG hotels worldwide

Requirements

High school diploma or equivalent
Two years of experience in a culinary department, or an equivalent mix of education and kitchen operations experience
Certificate in culinary arts preferred
Able to supervise and train rank-and-file staff on the job
Keeps the outlet kitchen clean, orderly and hygienic

Benefits

5-day work week
Duty meal
Uniforms and laundry services
Midnight transportation
Birthday off
Learning and development opportunities

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IHG Hotels & Resorts

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Chef de Partie - InterContinental Singapore Robertson Quay

About the role

What you'll do

Good to know

Requirements

Benefits

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