Chef De Partie

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world. METT Singapore, a Heritage Icon in the heart of Fort Canning Park. The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living. The Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery. Your day-to-day responsibilities: 2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards 2.2 Completes assigned prep work duties in an efficient time frame 2.3 Support the Sous Chef in the daily operation and work 2.4 Moves prepared food out of the prep area continuously 2.5 Works together in a team-oriented environment to produce foods in a timely and orderly manner 2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations 2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas 2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized 2.9 Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations 2.10 Collaborates to create new ideas for their sections 2.11 Constantly develop skills and knowledge 2.12 Performs other duties pertinent to this job as assigned. Knowledge, Skills, and Experience: 4.1 Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept 4.2 Understands oral and written instructions in English 4.3 Handles multiple priorities and works under stress 4.4 Maintains all international standards of health guidelines for food preparation and safety