Chef de Partie (yi by Jereme Leung)

Raffles Hotel Singapore is one of the few remaining 19th‑century hotels in the world, perfectly preserved both inside and out, offering a blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors, and its suites, social spaces, award‑winning restaurants and bars cater to discerning travellers.

The Chef de Partie is responsible for supervising the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include quality and cost control, as well as learning and development of colleagues.

• Monitors food quality and consistency, ensuring that the food presented to our guests meets the highest quality standards.
• Supervises and monitors kitchen operations, works with yiel...