Raffles Hotel Singapore - Chef de Partie, Pastry (1887 by André)

About the Restaurant 1887 by ANDRE 1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation. 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. Primary Responsibilities Food quality • Responsible for monitoring food quality and consistency to ensure 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 produce specifications. • Through 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 and ensures that goods received are of the standard quality and meets hotel’s specifications. • Constantly assesses freshness, presentation and temperature of food served. Cost Control • 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. Hygiene And Sanitation • To be 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. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. • 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. Ensure ingredients are always fresh and within its expiry date. • Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Training, Learning And Development Of Culinary Team • Responsible for the induction and on boarding of new hires. • Ensures that colleagues are trained in, and comply with hotel’s rules and regulations. • Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. Management And Leadership Of The Culinary Team • 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. Involvement In Wider Job Function Relationships • Maintains collaborative working relationships with colleagues, supervisors and managers. • Builds guest loyalty and develops 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. • Follows sustainable procedures and practices that supports CSR and sustainability efforts. Candidate Profile • 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. • Leads to constantly improve the guest and colleague service experience. • Leadership skills required – collaborative, enabling, and entrepreneurial. Benefits of Joining Raffles Hotel Singapore • 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.