Chef de Partie (Western & Banquet Section) – Le Meridien Singapore


Job Number 20003441
Job Category Food and Beverage & Culinary
Location Le Meridien Singapore| Sentosa| 23 Beach Road| Singapore|
Singapore| Singapore
Brand Le Meridien
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
At Le Meridien| we believe in helping guests unlock the unexpected and
engaging experiences each destination has to offer. Our guests are curious and
creative| cosmopolitan| culture seekers that appreciate sophisticated|
timeless service. We provide original| chic and memorable service and
experiences that inspire guests to unlock the destination. We’re looking for
curious| creative and well-informed people to join our team. If you appreciate
connecting with like-minded guests and have a deep desire to create unexpected
experiences| we invite you to explore career opportunities with Le Meridien.

Job Summary

Assist the Junior Sous Chef/Sous Chef/Senior Sous Chef in performing their
duties during absence in Western and/or Banquet section. Maintain good and
open minded relationships with other F&B section heads| outlets and other
departments within the Hotel. Supervise and allocate work to culinary
associates according to their knowledge and skill level. Assist in developing
recipes and presentation pictures for new menus and standards accurately and
always update them. Submit new proposals to the Junior Sous Chef/Sous
Chef/Senior Sous Chef for discussion prior to food tasting. Assist Receiving
section of all foods and non-food items according to Purchase Request. Daily
checking of stock levels in all stores| walk-in fridges and fridges. Assist
the daily ordering and requisitions to meet budgeted food cost without
affecting quality. Assist to supervise and control production of all food in
the kitchens. Work closely with the Chief Steward| Stewarding team and
Restaurant associates. Assist Restaurant associate on matters relating to
guest complaints. Ensure delivery of the highest quality of our Food and
Beverage and services regardless in the guest areas or heart of the house.
Responsible for food preparation applicable to the Banquet Event Orders and
Restaurant menu according to established recipes. Ensure all direct
subordinates are fully aware of Hotel’s standards| food presentation| food
handling| and controlling procedures. Ensure that all machines| equipment and
utensils are in working condition at all times and that the main kitchen and
the assigned area are always clean and in a safe condition to prevent

Follow all company and safety and security policies and procedures; report
maintenance needs| accidents| injuries| and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance are clean and professional; maintain confidentiality of proprietary
information; protect company assets. Anticipate and address guests| service
needs. Speak with others using clear and professional language. Develop and
maintain positive working relationships with others; support team to reach
common goals; listen and respond appropriately to the concerns of other
employees. Ensure adherence to quality expectations and standards. Stand| sit|
or walk for an extended period of time. Reach overhead and below the knees|
including bending| twisting| pulling| and stooping. Move| lift| carry| push|
pull| and place objects weighing less than or equal to 25 pounds without
assistance. Perform other reasonable job duties as requested by Supervisors.