Chef De Partie (Lobby Lounge)
Roles & Responsibilities
At Shangri‑La Singapore we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family.
Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.
We are looking for a Chef De Partie (Lobby Lounge) to join our team!
Job Responsibilities
- Oversee and manage a designated kitchen section during service.
- Prepare and cook dishes in accordance with established standards.
- Ensure consistency in food quality, taste, and presentation.
- Supervise and guide junior kitchen staff within the section.
- Maintain mise en place and station readiness at all times.
- Monitor portion control and minimize waste.
- Ensure adherence to food safety, hygiene, and HACCP standards.
- Coordinate with other sections for smooth service operations.
- Conduct quality checks on ingredients and finished dishes.
- Assist in inventory control and stock management.
- Support training and development of junior team members.
- Comply with all company policies and kitchen procedures.
Job Requirements
- Diploma or Degree in Culinary Arts or equivalent.
- Minimum 4 years of experience in a professional kitchen.
- Experience managing a specific kitchen section.
- Strong knowledge of cooking techniques and kitchen operations.
- Good understanding of food safety and hygiene standards.
- Leadership skills with ability to supervise team members.
- Ability to work under pressure in high‑volume environments.
- Flexibility to work shifts, weekends, and public holidays.
Tell employers what skills you have
Kitchen
Hygiene
Service Operations
shifts schedules
Personnel and Equipment Operational Readiness
Work Under Pressure
Presentation
Culinary Skills
Culinary Arts
Kitchen Management