Chef De Partie - #1163545

About the role

Wyndham Singapore Hotel is seeking an experienced Chef De Partie to join our culinary team. This is a full-time position based at our property in City Hall Central Region. As Chef De Partie, you will take charge of a specific station within our kitchen, demonstrating leadership, technical expertise, and a commitment to culinary excellence. This role is integral to maintaining the high standards of food quality and service that our guests expect from Wyndham Singapore Hotel.

What you'll be doing

1. Manage and oversee the daily operations of your assigned kitchen station, ensuring consistency and quality in all dishes prepared

2. Supervise and train junior kitchen staff working under your station, providing guidance and mentoring to develop their culinary skills

3. Prepare and cook a variety of dishes according to established recipes, plating standards and presentation guidelines

4. Ensure all food items are prepared hygienically and in compliance with food safety regulations and hotel policies

5. Monitor food costs and portion control to minimise waste and maintain profitability

6. Collaborate with the Head Chef and other chefs de partie to plan menus and develop new dishes

7. Maintain impeccable standards of kitchen cleanliness and organisation at your station

8. Respond promptly to service demands during busy periods, ensuring timely delivery of high-quality meals

9. Check and report any equipment faults or maintenance issues to management

What we're looking for

1. Minimum 2 years of professional kitchen experience, in a Chef De Partie or similar supervisory role

Proficiency in a range of cooking techniques and cuisines, with versatility across multiple stations

1. Strong leadership skills with the ability to motivate and develop junior staff members

2. Excellent knowledge of food safety and hygiene standards

3. Attention to detail and commitment to maintaining high standards of food presentation and quality

4. Ability to work efficiently under pressure during peak service times

5. Strong communication skills and the ability to work collaboratively within a team environment

6. Knowledge of food costing and inventory management is advantageous

7. Flexibility to work varied shifts, including evenings, weekends and public holidays as required