Chef de Partie

Stay at the award-winning ibis Singapore on Bencoolen, a 4-star hotel in the heart of Bugis. Ideal for business and leisure travellers, our 534-room hotel offers refurbished rooms, modern comfort, and excellent connectivity. With four MRT stations- Bencoolen, Bugis, Rochor, and Bras Basah-nearby, enjoy easy access to Orchard Road, Chinatown, City Hall, Little India, and Suntec City. Plus, a direct MRT link from Bugis connects you to Singapore Changi Airport. Enjoy a refreshing stay in a prime location.

The Chef de Partie holds a critical position within our culinary team, bearing significant responsibilities that directly impact the quality and reputation of our establishment.

• Assume full accountability for the daily operations of the assigned section, serving as the Kitchen leader in the absence of the Sous Chef, Executive Chef, or Junior Sous Chef.
• Rigorously monitor food quality and consistency, ensuring that all dishes presented to our guests meet the highest quality standards without exception.
• Maintain stringent control over food inventory through meticulous management of PAR levels, guaranteeing sufficient supply of all food items at all times.
• Strictly adhere to and enforce the use of standard recipes in all preparation and cooking processes to maintain consistency and quality.
• Implement and oversee precise food portioning, serving, requisition, and receiving procedures in strict compliance with Standard Operating Procedures to minimize wastage.
• Exercise rigorous control over food costs while maintaining unwavering food quality standards in the kitchen.
• Conduct thorough taste evaluations of all food items prior to placement on the breakfast buffet counter, with a keen focus on seasoning and quality control.
• Provide authoritative guidance and mentorship to Junior Staff, including Commis, Cooks, Part-timers, and Trainees.
• Maintain the utmost professionalism and courtesy when engaging with external companies and suppliers, fostering and preserving positive working relationships with all colleagues throughout the Hotel.
• Meticulously plan and organize daily operations and requirements, ensuring strict adherence to the highest HACCP standards at all times.
• Deliver essential functional assistance and decisive direction to support the kitchen's daily operations.
• Execute food preparation orders to established standards with precision, ensuring all assignments are carried out efficiently and expeditiously.
• Conduct thorough inspections of food items to guarantee that all dishes served meet or exceed quality standards.
• Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively exemplify the AccorHotels Values in all aspects of work.

• Minimum Professional Certificate in a Culinary-related field

• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position

• A WSQ Food Safety certificate is an advantage

• Ability to work independently and have good initiative in a dynamic environment

• Good interpersonal skills with the ability to communicate with all levels of colleagues

• Service-oriented with an eye for detail

• Multicultural awareness and the ability to work and thrive within a culturally diverse environment

• Good presentation and influencing skills