CHEF DE PARTIE

Job Main Tasks :

Ensure guest satisfaction of the cuisine

Share information and communicate with the Lounge Leader regarding all culinary aspects of the Kitchen.

Note F&B-related special requests and dietary preferences of guests. Monitor the buffet areas frequently.

Engage with guests, explain features and cuisine options, and make menu recommendations.

Present brief culinary demonstrations to guests with dishes from the hot kitchen.

Ensure menu items match the published menu or cuisine labels. Follow up with guests to ascertain satisfaction. Communicate any changes in available dishes immediately to the Lounge Leader.

Plan seasonal menu changes and write menus and recipes.

Operate the kitchen to deliver the highest culinary standards :

Receive delivery of prepared or raw food items and ingredients from off-site catering.

Ensure the buffet and à la carte menus are available, ready, and set up as per timings.

Control portions on the buffet to maintain quality, presentation, and freshness.

Support management and training of kitchen and back-of-house staff. Ensure cleanliness and food safety processes (HACCP) are followed.

Manage daily orders and check the quality of received food products from suppliers and off-site kitchens.

Report wastage at day’s end. Ensure set budgets are achieved.

Qualifications & Experience :

Minimum Qualification : Degree or Professional Diploma in Culinary Arts or completed Culinary School Apprenticeship.

Minimum Experience : 3 years in a luxury hotel or high-end restaurant.

Application Process :

If you meet the criteria and are enthusiastic about this role, we welcome your application. Please prepare the following documents to complete your application.

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