Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.
SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.
METT Singapore, a Heritage Icon in the heart of Fort Canning Park
The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.
The Senior Chef de Partie is responsible for overseeing a designated kitchen section, ensuring the consistent delivery of high-quality dishes in line with the restaurant’s standards. This role supports the head chef in daily operations, provides guidance to junior team members, and upholds excellence in food preparation, hygiene, and efficiency.
Day-to-Day Responsibilities:
- Ensure all dishes are prepared to the highest standards of quality, presentation, and consistency in accordance with established recipes and specifications
- Take ownership of the assigned section, ensuring smooth and efficient service during operations
- Monitor and maintain portion control, minimizing wastage and optimizing food cost
- Support the head chef in the day-to-day kitchen operations and service flow
- Coordinate with other sections to ensure timely and seamless food production and service
- Ensure all mise en place and prep work is completed accurately within designated timelines
- Maintain the highest standards of cleanliness and organisation across workstations and equipment
- Conduct regular checks on storage, handling, and labelling of food products
- Support inventory management, stock rotation (FIFO), and minimise spoilage and wastage
- Ensure proper storage and handling of all food and kitchen supplies
Knowledge, Skills & Experience:
- Minimum 4–6 years of relevant kitchen experience, preferably within a fine dining or upscale concept
- Proven experience in supervising or mentoring junior kitchen staff
- Strong understanding of culinary techniques, food safety standards, and kitchen operations
- Ability to work efficiently under pressure in a fast-paced environment
- Good command of spoken and written English
- Strong organizational skills and attention to detail
- Team-oriented with a proactive and positive attitude
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