THE NOMAD WAY
Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore’s charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore
OVERVIEW OF ROLE
The Chef de Partie is responsible for preparing and cooking high-quality food in accordance with established recipes, standards and operational guidelines while supporting the Sous Chef in the smooth operation of the kitchen.
This role plays an important part in maintaining culinary excellence, food consistency, hygiene standards and efficient kitchen operations. The Chef de Partie supports the development of junior culinary team members while contributing to an exceptional guest dining experience aligned with NoMad standards.
MAIN DUTIES & RESPONSIBILITIES
The main responsibilities of the Chef De Partie are summarised below; however the list is not exhaustive.
GENERAL DUTIES
• Prepare and cook food efficiently, economically and hygienically according to standard recipes and procedures.
• Assist the SousChef in the daily operation of the kitchen while maintaining high food preparation and presentation standards.
• Plan, prepare and implement high-quality food and beverage products across all outlets and dining operations.
• Work seamlessly with recipes, standards and plating guides.
• Coordinate, organise and participate in all kitchen production activities.
• Ensure all mise-en-place and food preparation are completed efficiently and to operational standards.
• Prepare menus and special dishes as requested.
• Support off-site catering and events when required.
• Assist with tasks outside the kitchen operation when operationally necessary.
• Maintain awareness of hotel occupancy, events, forecasts and operational requirements.
FOOD QUALITY & GUEST EXPERIENCE
• Ensure consistency in food quality, taste and presentation at all times.
• Monitor food quality and quantity to ensure proper product utilisation and minimal wastage.
• Check that food prepared by team members meets required standards and make necessary adjustments where needed.
• Ensure all dishes are prepared and delivered in a timely manner.
• Respond professionally and efficiently to guest requests and dietary requirements.
• Maintain a positive and professional attitude towards guests and team members at all times.
TEAMWORK & LEADERSHIP
• Support and guide junior culinary team members during operations.
• Promote teamwork and collaboration to achieve departmental goals and service excellence.
• Assist in training team members on culinary techniques, recipes and operational standards.
• Maintain professionalism, discipline and positive working relationships within the kitchen.
• Adhere to hotel rules, grooming standards and team member policies.
INVENTORY & COST CONTROL
• Assist with stock management and inventory taking.
• Follow established portion control and costing standards at all times.
• Ensure ingredients for à la carte menus, daily specials and seasonal offerings are properly prepared and maintained.
• Support efforts to minimise wastage and maximise operational efficiency.
HYGIENE, SAFETY & COMPLIANCE
• Maintain cleanliness and hygiene according to FSMS and HACCP standards.
• Ensure compliance with food safety, sanitation and workplace safety requirements.
• Use kitchen equipment, tools and machinery appropriately and safely.
• Ensure proper storage, handling and rotation of food products and ingredients.
• Work closely with the Stewarding team to maintain cleanliness and minimise breakages and losses.
• Report hazards, maintenance issues or operational concerns promptly.
COLLABORATION & COMMUNICATION
• Communicate effectively with culinary and operational teams to ensure smooth service delivery.
• Attend culinary briefings, training sessions and operational meetings as required.
• Collaborate with Stewarding and service teams to maintain operational excellence.
• Support other kitchen sections and departments where operationally required.
COMPLIANCE & SAFETY
• Ensure adherence to health, safety, fire and hygiene standards.
• Ensure all team members are trained and compliant with safety procedures.
• Maintain a safe and secure environment for guests and team members.
• Ensure all company policies and procedures are followed consistently.
EXPECTATIONS:
The Chef De Partie is expected to:
• Always maintain a professional and positive attitude.
•Demonstrate passion, consistency and attention to detail in all culinary tasks.
• UpholdNoMad culinary standards and service philosophy.
• Work effectively under pressure in a fast-paced environment.
•Demonstrate flexibility and willingness to support operational requirements.
•Maintain excellent grooming, hygiene and workplace discipline.
• Foster teamwork and contribute positively to kitchen culture.
QUALIFICATIONS
• High school diploma or equivalent.
• Minimum 3 years of culinary experience in luxury hotels, restaurants or lifestyle hospitality environments.
• Minimum 1 year of experience as Demi Chef de Partie or in a similar position preferred.
• Culinary or hospitality certification preferred.
• Possess a valid food hygiene or health certification where required.
• Strong knowledge of culinary preparation techniques and kitchen operations.
• Knowledge of Western, Asian or specialty cuisine relevant to the assigned kitchen section.
• Knowledge of HACCP and food safety standards.
• Strong organisational and time management skills.
• Ability to work under pressure and in fast-paced kitchen environments.
• Good leadership, teamwork and communication skills.
• Good command of spoken English preferred to meet business needs.
• Previous experience in luxury or international hospitality brands preferred.
