Capella Singapore
  • Singapore, SGP
  • Full Time

Position Overview
The Chef de Partie directs the preparation of a variety of food items at a workstation, which includes preparing, cooking and plating dishes. He/she guides a section of the kitchen's operations and suggest areas for continuous improvement within a workstation. He/she adheres to customer service standards and supports initiatives to maintain food hygiene, health, and safety standards.

The Role
A. Prepare Food

  1. Prepare a variety of food items required for the workstation
  2. Plate food items for the workstation

B. Support Food and Beverage Operations

  1. Execute daily operational tasks according to staff roster
  2. Maintain records of inventory and supplies

C. Manage Hygiene, Safety and Standards

  1. Adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
  2. Compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

D. Contribute to Continuous Improvement

  1. Provide recommendations in the development of new recipes to renew menus based on suggestions given
  2. Provide current work processes and procedures to supervisors during process improvement reviews

E. Deliver Customer Experience

  1. Follow customer service standards
  2. Escalate feedback on service challenges through proper escalation channels

Talent Profile

  1. Possess a Diploma in Culinary or equivalent
  2. At least 3 years of experience, preferably in a luxury hotel or upscale restaurant
  3. Knowledge of food and kitchen equipment
  4. Well-versed with local hygiene requirements
  5. Ability to perform job functions with minimal supervision
Capella Singapore
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