Chef De Partie (The Mora Singapore)

Summary: The Chef de Partie is responsible for managing and overseeing a designated kitchen section to ensure high-quality food preparation, consistency, hygiene, and efficient kitchen operations. The role supports the culinary team in delivering excellent dining experiences while maintaining The Mora Singapore for food quality, presentation, and kitchen safety. 1. Food Preparation & Production Prepare, cook, and present food items according to hotel recipes, standards, and specifications. Manage and oversee assigned kitchen section efficiently during operations. Ensure food quality, taste, portioning, and presentation standards are consistently maintained. Monitor food preparation and cooking processes to ensure timely service delivery. Assist in menu preparation, recipe development, and seasonal menu changes when required. 2. Kitchen Operations Organize daily mise en place and ensure readiness of kitchen section before service. Ensure all ingredients, equipment, and supplies are properly prepared and available. Monitor stock usage and inform supervisors of shortages or replenishment needs. Minimize food wastage and ensure proper storage and rotation of food products using FIFO practices. Coordinate closely with kitchen and service teams to ensure smooth operations. 3. Team Supervision & Training Supervise and guide Commis Chefs and kitchen assistants within assigned section. Provide on-the-job training and support to junior kitchen team members. Ensure kitchen staff follow proper food preparation methods and kitchen procedures. Promote teamwork, discipline, and professionalism within the kitchen. 4. Hygiene, Safety & Compliance Ensure compliance with Singapore food hygiene, sanitation, and workplace safety regulations. Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas. Follow HACCP and food safety standards at all times. Ensure proper handling, storage, and labeling of food items. Report equipment issues, maintenance co…