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Demi Chef De Partie

Marriott Bonvoy

Location:
Singapore , Singapore

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

Job Responsibility:

Adhere HACCP policies and procedures within the hotel
Maintain cleanliness and hygiene of your work stations and maintenance of equipments
Communicate with team member of hazardous situation and notify supervisors of potential dangers
Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
Adhere hotel brand standards
Establish and maintain effective employee working relationships
Attend and participates in all kitchen briefings and meetings
Attend and participate in training sessions as scheduled
Communicate politely and display courtesy to guests and internal customers

Requirements:

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen

Additional Information:

Job Posted:
March 21, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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