Senior Chef De Partie

 Join us as a Senior Chef De Partie in Hotel Indigo Singapore Katong at our Baba Chews Restaurent, focusing on all-day modern Asian cuisine. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.   

At Hotel Indigo we look for people who are energetic and approachable with a sense of fun; always curious to discover more and share thoughtful suggestions with our guests.

Financial returns:

• Works with Supervisor in the preparation and management of the Department’s budget

People:

• Works with Supervisor in manpower planning and management needs

• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

• Establishes and maintains effective employee working relationships

Guest Experience

• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels. 

• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.  Coordinate the smooth service in relation to the pass and pick-up of food.

Responsible Business

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

  • House Rules and Regulation

  • Health and Safety

  • Grooming

  • Quality 

  • Hygiene and Cleanliness 

     

• In absence of Head Chef/Sous Chef, conducts shift briefings to ensure hotel activities and operational requirements are known 

• Demonstrate Awareness of Workplace Health and Safety policies and procedures and ensure all procedures are conducted safely and within compliance

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements