Chef de Partie, Raffles Courtyard

Chef de Partie, Raffles Courtyard

Raffles Hotels & Resorts

Company Description

Raffles Hotel Singapore is a 19th‑century landmark renowned for its luxury, history, and classic colonial design. The hotel offers suites, social spaces, award‑winning restaurants, and bars that attract discerning travelers. Its iconic service and heritage make every visit an unforgettable experience.

Job Description

The Chef de Partie is responsible for supervising the kitchen’s operations to maintain the highest standards of food quality and guest satisfaction. Key duties include quality and cost control, hygiene, and the learning and development of colleagues.

Primary Responsibilities Food Quality

• Monitors food quality and consistency to ensure the highest standards.
• Supervises kitchen operations, works with yield testing, product identification, and proper rotation and labeling of food products.
• Conducts daily spot checks to ensure all food items are utilized to avoid wastage.
• Works closely with receiving and storeroom to confirm goods meet hotel specifications.
• Assesses freshness, presentation, and temperature of food served.

Cost Control

• Ensures proper portioning, serving, requisitions, and receiving in line with SOPs to minimize wastage.
• Updates menu recipe costing and menu planning as required, including for F&B promotions.

Hygiene and Sanitization

• Maintains personal hygiene and grooming per Raffles standards, National Environmental Agency standards, and HACCP guidelines.
• Enforces cleanliness, hygiene, and sanitation in all kitchen areas and equipment.
• Stores all equipment hygienically and ensures perishable items are stored efficiently and used before expiry.
• Prevents the use of spoiled or contaminated products and removes ill or infected colleagues from food preparation.

Training, Learning and Development of the Culinary Team

• Inducts and onboard new hires.
• Ensures colleagues are trained and comply with hotel rules, workplace safety, hygiene, HACCP standards, and emergency procedures.

Management and Leadership of the Culinary Team

• Oversees efficient kitchen operations.
• Facilitates clear communication among kitchens and other departments.
• Manages employee conduct, addressing grievances, and ensuring deadlines are met.

Involvement in Wider Job Function Relationships

• Maintains collaborative relationships with colleagues, supervisors, and managers.
• Builds guest loyalty and professional relationships with local guests and regular patrons.
• Implements improvements based on guest feedback.
• Upholds Accor values:
  Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation, and Respect.
• Follows sustainable procedures that support the hotel’s CSR and sustainability initiatives.

Qualifications Candidate’s Profile Knowledge and Experience

• Minimum professional certificate in a culinary‑related field.
• Minimum 3 years of relevant experience in the Food & Beverage industry, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills and ability to communicate at all levels.
• Service oriented with attention to detail.
• Multicultural awareness and ability to thrive in a diverse environment.
• Strong presentation and influencing skills.
• Flexible and adaptable to change.
• Works independently with initiative in a dynamic environment.
• Self‑motivated and energetic.
• Leads continuous improvement of guest and colleague service experience.
• Leadership skills: collaborative, enabling, entrepreneurial.
• Demonstrates sophistication, humility, charisma, confidence, and professional etiquette.

Benefits of Joining Raffles Hotel Singapore

• 5‑day work week.
• Duty meals provided.
• Colleague discount and/or preferential room rates at worldwide Accor Hotels.
• Flexible benefits: dental, optical, vacation expenses, children’s education.
• Medical and wellness benefits.
• Comprehensive insurance coverage.
• Local/overseas career development & growth opportunities.
• Holistic learning and development opportunities.

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