Chef de partie, dim sum/ bbq, yi by jereme leung Job at Fairmont Le Manoir Richelieu (Singapore)

Chef de partie, dim sum/ bbq, yi by jereme leung

Fairmont Le Manoir Richelieu

Location:
Singapore , Singapore

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

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 not limited to quality and cost control as well as learning and development of colleagues.

Job Responsibility:

Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications
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 meets hotel’s specifications
Constantly assesses freshness, presentation and temperature of food served
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
Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens
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 its expiry date
Prevents using spoiled or contaminated products in any phase of food preparation
Responsible for the induction and on boarding of new hires
Ensures that colleagues are trained in, and complies with hotel’s rules and regulations
Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures
Oversees the effective and professional operations of 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
Maintains collaborative working relationships with colleagues, supervisors and managers
Builds guest loyalty and to develop to 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
Supports hotel's CSR and sustainability efforts

Requirements:

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 similar position, preferably in a reputable establishment or celebrity chef restaurant
Proficient in written and conversational English
Good interpersonal skills with ability to communicate with all levels of colleagues
Service oriented with an eye for details
Multicultural awareness and able to work and thrive within a culturally diverse environment
Good presentation and influencing skills
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated and energetic
Leads to constantly improve the guest and colleague service experience
Leadership skills required – collaborative, enabling, and entrepreneurial
Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

What we offer:

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

Additional Information:

Job Posted:
January 05, 2026

Employment Type:

Fulltime

Work Type:

On-site work

Fairmont Le Manoir Richelieu - All Job Offers

Job Link Share:

Chef de partie, dim sum/ bbq, yi by jereme leung

Fairmont Le Manoir Richelieu

Location:
Singapore , Singapore

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 05, 2026

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Chef de partie, dim sum/ bbq, yi by jereme leung

Fairmont Le Manoir Richelieu

Location:Singapore , Singapore

Category:Gastronomy

Contract Type:Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:January 05, 2026

Looking for more opportunities? Search for other job offers that match your skills and interests.

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