We are seeking a skilled and motivated Chef de Partie specializing in Local Cuisine to join our dynamic kitchen team. Reporting to the Sous Chef, you will be responsible for the smooth and efficient operation of your designated section within the hotel's all-day dining kitchen. You will oversee food preparation, maintain the highest hygiene standards, assist with menu development, and ensure every dish is executed with authentic local flavors.

Key Responsibilities

1. Food Preparation & Quality Control

Prepare, cook, and present high-quality local dishes according to standardized recipes and menu specifications

Ensure consistency in taste, presentation, and portion size for all items from the local cuisine section

Master a variety of local cuisine cooking techniques, with a focus on authentic recipes and proper execution

Comply with proper food handling, storage, and temperature control protocols to maintain the highest food safety standards

2. Section Management & Leadership

Manage your assigned kitchen section efficiently and ensure all mise-en-place is prepared to standard

Supervise and guide junior cooks (Demi Chefs) and trainees, providing training and instruction as needed

Delegate tasks among junior kitchen team members and ensure workstations are cleaned after each shift

3. Hygiene & Safety Compliance

Maintain a clean, organized, and well-stocked workstation, strictly adhering to the "clean as you go" policy

Adhere to SFA regulations and HACCP guidelines to ensure a safe and hygienic work environment

Ensure proper labeling, stock rotation (FIFO), and correct storage of all products

4. Inventory & Cost Management

Monitor stock levels, assist with inventory management, and report shortages or order supplies as needed

Minimize food waste and control food costs by maintaining appropriate portioning and efficiently utilizing all ingredients

5. Collaboration & Menu Development

Work closely with the Sous Chef, Head Chef, and other kitchen sections to ensure smooth service flow

Contribute ideas and feedback for menu development, seasonal specials, and new local dishes

Communicate effectively with front-of-house staff regarding special requests or dietary restrictions

What we're looking for

Minimum 2 years' experience as a Chef de Partie or equivalent role in a reputable hotel or restaurant

Proficiency in preparing a variety of local and western cuisines, with a strong focus on cold food preparations

Excellent time management, multitasking and problem-solving skills to work effectively in a fast-paced environment

Passion for food and a keen eye for detail to ensure consistently high-quality dishes

Ability to work collaboratively in a team, as well as independently when required

Strong communication skills and a customer-centric approach

Relevant food safety certifications and training

Additional Information:

5-day work week

13th month AWS and Performance Bonus

Annual Leave from 10 days

Up to 50% Associate Dining & Accommodation Discounts at Group Properties

Referral Incentive of S$1,000*

Career Development and Training opportunities

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret only shortlisted candidates will be contacted.

Thank you for your application.

About us

PARKROYAL COLLECTION Marina Bay, Singapore is a luxury hotel located in the heart of the city, offering stunning views of the iconic Marina Bay. As part of the PARKROYAL COLLECTION brand, we are committed to delivering exceptional experiences through our focus on sustainability, wellness and design-led hospitality. Join our talented team and be a part of our exciting journey.