Full-timeF&B· Posted 30 Sept

Chef de Partie, Room Service Kitchen - The Singapore EDITION

Marriott InternationalFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

TEOrchard BoulevardThe Singapore EDITION, 38 Cuscaden Road, Singapore 249731

Apply on company site

✨ How well do you match? Check in 10 seconds →

Free with a WorkJio account: we compare your profile with this job and show what you already meet.

Share with a friend

Start: Not stated
Work mode: On-site
Experience: Some experience

About the role

This role supports the Sous Chef in running a section of the room service kitchen at The Singapore EDITION, keeping food quality and production consistent. You will cook, lead a shift team and help maintain hygiene and budget standards. It suits an experienced kitchen professional ready to step up and cover for senior chefs when needed.

What you'll do

Know someone for this? Share it

WhatsApp Telegram Facebook LinkedIn

Supervise preparation and production of hot and cold dishes for buffet and a la carte menus, following set recipes
Run kitchen shifts and make sure Food & Beverage policies, standards and procedures are followed
Maintain correct food handling and storage practices
Check the quality of raw and cooked items, including presentation and flavour
Plan food quantities and plating for restaurant, banquet and pastry operations
Share production needs with key personnel and prepare production prep lists
Help develop daily and seasonal menu items
Ensure compliance with HACCP, OSHA, ASI and Health Department rules
Estimate daily restaurant production needs
Cook all types of food for regular service and special guests or functions
Decide how food is presented and create decorative displays
Supervise and coordinate cooks and food preparation workers
Lead shift teams while personally preparing food to required specifications
Manage restaurant kitchen employees and cover their duties when they are absent
Build trust, respect and cooperation within the team and act as a role model
Keep employee productivity up and ensure cross-training for daily operations
Make sure staff understand expectations and parameters
Build open, collaborative relationships with employees
Cover the Sous Chef's duties when he or she is away
Assist the Chef with daily line-up and conduct it in the Chef's absence
Set and support kitchen performance, budget and team goals
Prioritise, organise and complete daily kitchen work
Understand how kitchen operations affect property financial goals and work to meet or exceed budget
Investigate, report and follow up on employee accidents
Apply company safety standards
Deliver service that goes beyond expectations for customer satisfaction and retention
Manage day-to-day operations to meet quality standards and customer expectations
Improve service by helping staff understand guest needs and giving guidance, feedback and coaching
Set a positive example for guest relations
Emphasise guest satisfaction in departmental meetings and focus on continuous improvement
Empower employees to provide excellent customer service
Handle guest problems and complaints
Interact with guests to gather feedback on product quality and service levels
Identify developmental needs of others and coach, mentor or help them improve
Train restaurant staff on menu items, ingredients, preparation methods and unique tastes
Manage employee progressive discipline procedures
Take part in employee performance appraisals and give feedback
Use all available on-the-job

Chef de Partie, Room Service Kitchen - The Singapore EDITION

About the role

What you'll do

Requirements

More jobs like this

Commis Cook, Breakfast Kitchen - The Singapore EDITION

Director of Food & Beverage (Hilton Singapore Orchard)

Chef de Partie (Baker) - Conrad Singapore Orchard

Guest Relations Executive (F&B Host/Hostess)

F&B Emerging Talent Programme (Supervisor-in-Training)

Chatterbox (Service Crew)