About the Restaurant Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building. 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 groo