Chef de Partie (Akira Back)

Role summary

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

The Chef de Partie supports the Chef de Cuisine and Sous Chef in running an assigned kitchen section at Akira Back, a contemporary Japanese restaurant. Requirements typically include professional culinary training or equivalent experience, previous experience in a quality hotel or restaurant kitchen, good knowledge of food preparation, hygiene, food safety and kitchen procedures, and the ability to communicate effectively in English. The successful candidate is expected to prepare dishes consistently to recipe and presentation standards, maintain cleanliness and mise en place, control food waste, follow Marriott and local safety policies, and work efficiently during busy service periods. Flexibility for shifts, weekends and public holidays, teamwork, discipline and attention to detail are essential.

About the employer

JW Marriott Hotel Singapore South Beach is a luxury Marriott International property located in the South Beach district, close to Marina Bay, Suntec City and major cultural attractions. The hotel combines contemporary design with high-end accommodation, meeting facilities, restaurants and wellness services. Akira Back is one of its signature dining venues, led by acclaimed chef Akira Back and known for modern Japanese cuisine with Korean and international influences. Marriott is one of the world’s largest hospitality companies, operating a broad portfolio of hotels and resorts across numerous brands and countries. Employees generally work within structured service standards, professional development programmes and an international hospitality environment. The hotel serves business travellers, leisure guests, groups and event customers, making strong culinary execution, guest focus, teamwork and consistency important across all departments.

Working in Singapore

Singapore is a compact, highly connected city-island with strong opportunities in hospitality, tourism, food and beverage, finance, technology and healthcare. Its dining scene is internationally respected, and experienced chefs can build careers in hotels, restaurants, resorts and catering groups. The culture is multicultural, orderly and fast-paced, with English widely used alongside Mandarin, Malay and Tamil. Public transport is excellent, although accommodation can be expensive; common options include shared apartments, rooms in condominiums and HDB flats. Singapore is warm and humid year-round, with frequent rain, and offers safe neighbourhoods, diverse food, shopping, parks and convenient regional travel. Foreign employees generally need an employer-sponsored work pass. Culinary roles may use an S Pass or another appropriate permit, subject to current salary, qualification and quota rules. Candidates should secure the employer’s approval before relocating and budget for deposits, transport, medical checks and daily living costs.