Chef De Partie

Job description

Company Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Job Description

·  Maintain daily mise en place and prepare ingredients
·  Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
·  Ensure the highest standards and consistent quality in the daily preparation
·  Keep up to date with the new products, recipes and preparation techniques
·  Have full knowledge of all menu items, daily highlights and promotions 
·  Adhere to recipes and stock management 
·  Adjust cooking based on guest preferences 
·  Effective communication between colleagues to ensure a secure and friendly working environment
·  Establishing and maintaining effective inter-departmental working relationships
·  Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
·  Actively share ideas, opinions and suggestions
·  Efficiency in preparations and execution
·  Follow guidelines provided in Colleague Handbook
·  Set example to others on personal hygiene and cleanliness on and off duty
·  Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
·  Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

·  Minimum of 4 years in basic culinary position, preferably in similar operations
·  Basic Food Hygiene Certificate
·  Certificate in Culinary
·  Knowledge of different culinary techniques
·  Technical Culinary Skills
·  Good Open Communication
·  Reliable and consistent
·  High Personal Hygiene and Presentation, Clean/Tidy
·  Ability to work in a team
·  Self-motivated and energetic 
·  Eager to learn