Summary:
The Chef de Partie is responsible for managing and overseeing a designated kitchen section to ensure high-quality food preparation, consistency, hygiene, and efficient kitchen operations. The role supports the culinary team in delivering excellent dining experiences while maintaining The Mora Singapore for food quality, presentation, and kitchen safety.
1. Food Preparation & Production
- Prepare, cook, and present food items according to hotel recipes, standards, and specifications.
- Manage and oversee assigned kitchen section efficiently during operations.
- Ensure food quality, taste, portioning, and presentation standards are consistently maintained.
- Monitor food preparation and cooking processes to ensure timely service delivery.
- Assist in menu preparation, recipe development, and seasonal menu changes when required.
2. Kitchen Operations
- Organize daily mise en place and ensure readiness of kitchen section before service.
- Ensure all ingredients, equipment, and supplies are properly prepared and available.
- Monitor stock usage and inform supervisors of shortages or replenishment needs.
- Minimize food wastage and ensure proper storage and rotation of food products using FIFO practices.
- Coordinate closely with kitchen and service teams to ensure smooth operations.
3. Team Supervision & Training
- Supervise and guide Commis Chefs and kitchen assistants within assigned section.
- Provide on-the-job training and support to junior kitchen team members.
- Ensure kitchen staff follow proper food preparation methods and kitchen procedures.
- Promote teamwork, discipline, and professionalism within the kitchen.
4. Hygiene, Safety & Compliance
- Ensure compliance with Singapore food hygiene, sanitation, and workplace safety regulations.
- Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.
- Follow HACCP and food safety standards at all times.
- Ensure proper handling, storage, and labeling of food items.
- Report equipment issues, maintenance concerns, or safety hazards promptly.
5. Cost Control & Inventory Support
- Support inventory control and stock management within assigned kitchen section.
- Monitor portion control and reduce unnecessary wastage.
- Assist in stock-taking and receiving of food supplies when required.
- Ensure proper use and maintenance of kitchen equipment and tools.
6. Operational Support
- Support banquet, event, buffet, and special function operations when required.
- Assist during high occupancy periods and peak operational hours.
- Maintain flexibility to support different kitchen sections when necessary.
- Perform any other ad hoc duties assigned by Management.
Qualifications
- Certificate, NITEC, Diploma, or Professional Culinary qualification in Culinary Arts or related field preferred.
Experience
- Minimum 3-5 years of relevant culinary experience in hotel, restaurant, or hospitality operations.
- Prior experience as Demi Chef or equivalent role preferred.
- Experience in hotel or fine dining environment will be an added advantage.
Skills & Competencies
- Strong culinary and food preparation skills.
- Good knowledge of kitchen operations, food safety, and hygiene standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Good teamwork and communication skills.
- Strong organizational and time management abilities.
- Ability to supervise junior kitchen staff effectively.
- Familiarity with HACCP and Singapore food hygiene regulations.
- Able to work rotating shifts, weekends, and public holidays.
- Passionate about food quality, presentation, and guest satisfaction.
- Able to work rotating shift during the weekends and public holidays.
