Raffles Hotel Singapore - Chef de Partie, Butcher's Block

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but are not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

• Food quality: Monitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and ensures that the proper rotation and labelling is followed according to written guidelines for food product specifications. Conducts daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage. Works closely with receiving and storeroom to ensure that goods received are of the standard quality and meet hotel’s specifications. Constantly assesses freshness, presentation and temperature of food served.
• Cost control: Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
• Hygiene and sanitisation: Responsible for personal hygiene and grooming in accordance with Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens, including working areas such as refrigerators, freezers, ceilings, walls, floors, shelving, working tables and utensils. Ensures that all equipment is hygienically stored in its designated area. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within their expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should not be involved in the preparation or handling of food.
• Training, learning and development of culinary team: Responsible for the induction and onboarding of new hires. Ensures that colleagues are trained in, and comply with hotel’s rules and regulations, workplace safety and health procedures, hygiene, HACCP standards and emergency procedures.
• Management and leadership of the culinary team: Oversees the effective and professional operations of the assigned kitchen. Ensures smooth and effective communication amongst the kitchens and other departments. Manages the conduct of subordinates and follows through with any employee grievances when necessary. Ensures that all deadlines assigned by supervisors are met.
• Involvement in wider job function relationships: Maintains collaborative working relationships with colleagues, supervisors and managers. Builds guest loyalty and develops a professional relationship with local guests and regular patrons. Continually improves product through obtaining feedback from guests and patrons. Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program.

Candidate Profile

• 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, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Good interpersonal skills with the ability to communicate with all levels of colleagues.
• Service-oriented with an eye for detail.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under a dynamic environment.
• Self-motivated.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.