The Demi Chef/Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:
Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:
Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
In-depth knowledge of cooking techniques, ingredients, and culinary trends.
Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.