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Full-time F&B · Posted 3 Sept
Demi Chef de Partie - NoMad Singapore H Hilton From company site
Salary
Not stated by the company
Start Not stated
Work mode On-site
Experience Some experience About the role This role supports the daily running of the kitchen at NoMad Singapore, preparing and cooking dishes to set recipes, presentation and hygiene standards. You will assist the Chef de Partie and Sous Chef in keeping service smooth and food quality consistent, while helping junior team members develop. It suits someone with solid culinary experience in a premium hotel or restaurant setting who enjoys working in a fast-paced kitchen.
What you'll do Prepare and cook food items efficiently, economically and hygienically following standard recipes and procedures. Support the Chef de Partie and Sous Chef in daily kitchen operations and service execution. Ensure smooth and timely preparation of dishes for à la carte, banquet, in-room dining and special events. Know someone for this? Share it
Demi Chef de Partie - NoMad Singapore job at Hilton, Singapore | WorkJio
Follow recipes, portion control guidelines and plating standards consistently.
Assist in menu preparation and execution of seasonal or special dishes.
Maintain awareness of hotel occupancy, events and forecasts to support kitchen planning.
Ensure all food items meet NoMad quality, taste and presentation standards.
Monitor food quality and consistency across all dishes prepared within the section.
Make necessary adjustments to maintain high culinary standards.
Ensure proper handling, storage and usage of ingredients to maximise quality and minimise waste.
Support continuous improvement in culinary techniques and product presentation.
Supervise and guide junior kitchen team members during daily operations.
Assist in training new team members on kitchen procedures, standards and techniques.
Promote teamwork, collaboration and a positive kitchen culture.
Support Chef de Partie and Sous Chef in maintaining discipline and operational efficiency.
Demonstrate leadership by example in attitude, performance and work ethic.
Maintain cleanliness and hygiene of all kitchen areas in accordance with HACCP and FSMS standards.
Follow all food safety, sanitation, health and safety regulations at all times.
Ensure proper use, cleaning and maintenance of kitchen equipment and tools.
Report any hazards, maintenance issues or safety concerns promptly.
Adhere strictly to hotel policies, procedures and safety standards.
Support food cost control through proper portioning, storage and minimisation of waste.
Assist with stock rotation, inventory checks and ingredient requisitions.
Ensure efficient use of ingredients in line with operational requirements.
Support accurate recording of wastage and breakage where required.
Work closely with Stewarding and other kitchen sections to ensure smooth operations.
Communicate effectively with team members and supervisors during service.
Support coordination with service teams to ensure timely delivery of food.
Participate in kitchen briefings, training sessions and operational meetings. Requirements Junior Secondary / Middle School education or equivalent and above Minimum 3 years of culinary experience in a 5-star hotel or high-end restaurant At least 1 year experience as Commis I or equivalent in an international hotel or premium restaurant Technical culinary knowledge in kitchen operations, food preparation and cooking techniques Knowledge of HACCP, food hygiene and sanitation standards Valid food hygiene or health certification (where applicable) Apply on the company website
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