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Open nowPosted 14 days ago

Chef de Partie (Valley Wing)

MyCareersFuture94,028 open roles

Pay
SGD 2,500 – SGD 3,200 a month
Where
Central, Singapore
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Your applicationOpen nowChef de Partie (Valley Wing)MyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 14 days ago

The posting

At Shangri‑La Singapore we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Chef de Partie (Pastry) to join our team!

Job Responsibilities

  • Supervise daily kitchen operations and ensure all food preparation meets the hotel’s standards for quality, presentation, and hygiene.
  • Lead and mentor a team of cooks and commis chefs, providing guidance, training, and constructive feedback.
  • Prepare, cook, and present dishes consistently at a high standard.
  • Maintain HACCP and food safety compliance across all workstations.
  • Support menu planning, costing, and recipe development when required.
  • Ensure proper stock rotation, minimise wastage, and manage inventory effectively.

Job Requirements

  • At least 5 years of relevant culinary experience, preferably in a hotel or high‑volume restaurant.
  • Possesses strong leadership, communication, and organisational skills.
  • Demonstrates creativity, passion for food, and attention to detail and able to work in a fast‑paced setting while maintaining consistency and quality.
  • Has a strong understanding of food safety and hygiene standards.Is a team player with a positive attitude and willingness to grow with the team.
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