Chef de Partie (Western)

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Partie (Western) is responsible for managing an assigned section of the kitchen, preparing and cooking Western dishes to Shangri-La’s standards. Requirements typically include professional culinary training, relevant hotel or restaurant experience, sound knowledge of food preparation, hygiene and safety procedures, and the ability to work efficiently under pressure. The successful candidate is expected to maintain consistent food quality, control portion sizes and wastage, keep the workstation clean, support junior colleagues, and coordinate effectively with the wider kitchen team. Flexibility to work shifts, weekends and public holidays is essential. A professional attitude, good teamwork, attention to detail and a genuine commitment to guest satisfaction are highly valued.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Asia, with hotels, resorts and residences across many destinations worldwide. The group is recognised for warm Asian hospitality, high service standards and distinctive properties in major cities and resort locations. Shangri-La Hotel Singapore is a well-established luxury hotel set among extensive gardens, offering accommodation, restaurants, event facilities, wellness services and business amenities. Its culinary operations cover a wide range of international cuisines and cater to hotel guests, local diners, corporate functions and large-scale events. Employees generally work in a multicultural environment with structured operating standards, opportunities for skills development and exposure to luxury hospitality. Culinary team members are expected to maintain high standards of food quality, hygiene, presentation and service while contributing positively to the hotel’s guest-focused culture.