Chef de Partie

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The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.

Key Responsibilities

• Take full responsibility for a designated kitchen section during preparation and service
• Prepare, cook, and present dishes according to established recipes and luxury presentation standards
• Supervise, train, and motivate Commis and Demi Chef de Partie team members
• Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations
• Maintain strict adherence to HACCP, food safety, and hygiene standards
• Control food costs by minimizing waste and ensuring proper stock handling (FIFO)
• Assist in menu planning, recipe development, and new dish trials when required
• Coordinate with other kitchen sections to ensure smooth service operations
• Ensure cleanliness, organization, and proper maintenance of kitchen equipment
• Follow hotel policies, grooming standards, and health & safety regulations

• Minimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalent
• Experience in a luxury hotel or high-end restaurant is highly preferred
• Culinary diploma or professional kitchen certification required
• Strong knowledge of international cuisine (specialty cuisine is an advantage)
• Proven understanding of HACCP and food safety standards
• Ability to work flexible shifts, including weekends and public holidays