Chef de Partie (Chinese)

Chef de Partie (Chinese Cuisine)

As a Chef de Partie (Chinese Cuisine), you will be responsible for overseeing the daily operations of your assigned kitchen section at Xin Tian Di Chinese Restaurant, ensuring the preparation and presentation of authentic, high-quality Chinese dishes in accordance with established recipes, food safety standards, and IHG brand expectations.

Working closely with the Executive Chinese Chef and Culinary team, you will help maintain consistency, efficiency, and creativity while delivering exceptional dining experiences.

Your day to day

• Prepare, cook, and present authentic Chinese dishes according to established recipes, quality standards, and presentation guidelines.
• Oversee the daily operations of your assigned kitchen section, ensuring smooth and efficient food preparation.
• Maintain consistency in food quality, taste, portion sizes, and presentation.
• Assist in preparing traditional Chinese specialties, including stir-fried dishes, dim sum, roasted meats, soups, and other menu items as required.
• Supervise and guide junior kitchen colleagues to ensure proper cooking techniques and kitchen procedures.
• Monitor food preparation, storage, and handling to ensure compliance with food safety and hygiene standards.
• Ensure proper stock rotation, inventory control, and efficient use of ingredients to minimize food waste.
• Maintain cleanliness, organization, and sanitation within your assigned kitchen section.
• Coordinate with other kitchen sections and the restaurant service team to ensure timely preparation and delivery of guest orders.
• Assist with menu development, seasonal promotions, and special culinary events.
• Monitor kitchen equipment and report maintenance concerns promptly.
• Follow established food safety procedures, including HACCP principles and hotel hygiene requirements.
• Support the Executive Chinese Chef and Sous Chef in maintaining culinary excellence and operational efficiency.

What we need from you

• Diploma, vocational certification, or relevant qualification in Culinary Arts, Professional Cookery, or a related field is preferred.
• At least 2–3 years of professional culinary experience, preferably specializing in Chinese cuisine within a hotel or established Chinese restaurant.
• Strong knowledge of authentic Chinese cooking techniques, ingredients, flavors, and food presentation.
• Experience in Cantonese cuisine, wok cooking, dim sum preparation, or traditional Chinese specialties is an advantage.
• Good understanding of food safety, kitchen hygiene, and HACCP principles.
• Ability to supervise and guide junior kitchen colleagues.
• Strong attention to detail and commitment to maintaining consistent food quality.
• Good organizational and time-management skills with the ability to work efficiently in a fast-paced kitchen.
• A team-oriented attitude with a passion for culinary excellence and guest satisfaction.
• Flexibility to work rotating shifts, weekends, and public holidays.