Chef de Partie, Production Kitchen (Commissary) - The Singapore EDITION

Role summary

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The Chef de Partie supports the Production Kitchen (Commissary) by preparing food to established recipes, quality standards, and service requirements. Typical responsibilities include organizing mise en place, cooking assigned menu items, monitoring food quality and presentation, maintaining kitchen cleanliness, and following food-safety and hygiene procedures. Candidates should have professional culinary training or relevant kitchen experience, good knowledge of cooking techniques, and the ability to work efficiently in a high-volume hotel environment. Reliability, teamwork, attention to detail, physical stamina, and flexibility to work shifts, weekends, and public holidays are expected. Experience in luxury hotels, large-scale production kitchens, or commissary operations is advantageous.

About the employer

The Singapore EDITION is a luxury lifestyle hotel operated under EDITION Hotels, Marriott International’s design-led hospitality brand. EDITION properties combine sophisticated interiors, destination dining, creative social spaces, and personalized service in major cities and resort locations. The Singapore property forms part of Marriott International’s global hotel portfolio and serves both international travelers and local guests. Its operations include accommodation, restaurants and bars, events, guest services, and professional culinary teams. Employees typically work in a fast-paced, multicultural environment with structured hotel procedures, brand standards, and opportunities to develop within Marriott’s international network. The Production Kitchen, or Commissary, supports consistent preparation and supply across the hotel’s food and beverage operations.