Chef de Partie - InterContinental Robertson Quay

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Hotel: Singapore Robertson Quay (SINIC), 1 Nanson Road, 238909

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

The Chef de Partie will assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

• Helps to prepare recipe cards and the training plan for staff
• To be jointly responsible for the preparation of the market list
• To be jointly responsible for a cost-conscious acting at the respective post.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Organizes the schedule in conjunction with the sous chef in charge.
• To ensure the regular training of their staff
• To allocate the individual tasks to the Demi Chefs and Commis.
• To be jointly responsible for the subordinated employees, especially trainees and apprentices.

• Interact with outside contacts:
• Guests – to ensure their total satisfaction
• Vendors – to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• To ensure they are checked at receiving if they are not good to call Executive Sous Chef or Executive Chef.
• To prepare every course as well as mis-en plus at the respective post
• Assist in cooking and food preparation as…