Junior Sous Chef / Chef de Partie (Cold Production)

Role summary

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

The Junior Sous Chef / Chef de Partie (Cold Production) is responsible for preparing salads, cold dishes, dressings, garnishes, hors d'oeuvres and other garde manger items to Raffles Singapore standards. Candidates should have professional culinary training and relevant experience in a hotel, restaurant or high-volume kitchen, with strong knowledge of food preparation, hygiene, food safety and kitchen organization. The role requires attention to detail, creativity, consistency and the ability to work efficiently under pressure. The successful candidate is expected to support the Sous Chef, guide junior team members, control portioning and wastage, maintain cleanliness, follow recipes and contribute to smooth daily kitchen operations. Flexibility for shifts, weekends and public holidays is normally required.

About the employer

Raffles Singapore is a landmark luxury hotel located in the heart of Singapore and the flagship property of the Raffles Hotels & Resorts brand, part of Accor. Opened in 1887, the hotel is known for its colonial architecture, refined service, spacious suites, celebrated dining venues and the Singapore Sling cocktail. Raffles combines heritage and elegance with contemporary hospitality, welcoming leisure travellers, business guests and high-profile visitors from around the world. Its culinary operations include several restaurants, bars, lounges and event facilities, creating opportunities for chefs across different cuisines and specialties. Employees work in a service-focused environment where craftsmanship, discretion, teamwork and attention to detail are highly valued. As part of Accor, colleagues may also benefit from international training, career mobility and group employee programmes, subject to company policy and eligibility.