Chef De Partie (Western Banquet)

Responsibilities

• Prepare and present Western cuisine for banquet functions, including buffets, plated service, and live stations
• Ensure consistent quality, taste, and presentation in accordance with hotel standards
• Assist Sous Chef and Executive Sous Chef in menu planning and development
• Oversee mise en place and food production for daily banquet operations
• Ensure timely execution during events and high-volume service periods
• Maintain high standards of hygiene, food safety, and sanitation (HACCP compliance)
• Supervise and mentor junior kitchen staff, including Commis Chefs, Trainees
• Monitor inventory levels and minimise food wastage
• Support sustainability initiatives in line with PARKROYAL COLLECTION brand values

Requirements

• Diploma or Certificate in Culinary Arts or equivalent
• Minimum 2-4 years of relevant experience in a hotel or high-volume banquet environment
• Strong knowledge of Western cuisine and banquet operations
• Ability to work efficiently under pressure in a fast-paced environment
• Good leadership and teamwork skills
• Knowledge of food safety and hygiene practices (HACCP)
• Able to work shifts, weekends, and public holidays
• Passion for culinary excellence and innovation
• Familiarity with sustainable kitchen practices
• 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
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities
• *Terms & Conditions Apply.
• PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.
• We regret that only shortlisted applicants will be notified.

Additional Information

PARKROYAL COLLECTION Marina Bay, Singapore is seeking a passionate and dedicated Chef de Partie (Western Banquet) to join our culinary team. You will be responsible for managing a section of the banquet kitchen, delivering high-quality Western cuisine for large-scale events, and ensuring consistency in food preparation and presentation.

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