Job Description

Pan Pacific Orchard, Singapore is an award-winning destination hotel, recognised with multiple accolades for its excellence in both design and hospitality. Featuring the visionary architecture of renowned WOHA, the hotel is located in the prestigious Orchard Road district and redefines the city's skyline with four themed open-air terraces-Forest, Beach, Garden, and Cloud-each offering a distinctive experience.
Within the Forest Terrace, our signature restaurant, Mosella, introduces a Mediterranean sharing concept with a refreshingly modern twist. The Beach Terrace brings a resort-like ambience to the heart of the city, while the Garden Terrace is home to Florette, our luxurious specialty cocktail bar. At the top of the Cloud Terrace, level 18 houses the Claymore Ballroom, Orchard's highest pillarless ballroom.
Operated by Pan Pacific Hotels Group, a member of UOL Group Limited, Pan Pacific Orchard exemplifies the group's signature of sincere and graceful luxury. As an award-winning property, it's not only a premier destination for guests but also an inspiring and rewarding place to work, where employees are part of a team that continues to earn recognition on the global stage.
The Role
Be part of an amazing team at PAN PACIFIC ORCHARD SINGAPORE to redefine hospitality and grow your hospitality career with us!
The Demi Chef provides exceptional customer satisfaction through the consistent delivery of top-tier food quality at the assigned F&B outlet. He/she is able to manage a specific section of the kitchen and ensure that all culinary operations run smoothly. This includes preparing and cooking high-quality dishes, coordinating with other kitchen staff, and maintaining a clean and organized work area.
Our Expectations:
Assist in the preparation of ingredients for cooking. Execute cooking tasks as directed by senior chefs. Follow recipes and guidelines for consistency.
Oversee a specific section or station in the kitchen, such as sauces, grill, or pastry. Ensure that all items on the menu for that station are prepared and presented correctly. Keep the station clean and organized.
Maintain high standards of food quality, taste, and presentation. Monitor and ensure that food is cooked and served according to established standards.
Work closely with other kitchen staff and chefs to coordinate the timing of production with other menu items. Communicate effectively within the kitchen team.
Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
Adhere to all food safety and sanitation guidelines. Keep work areas clean and organized, following the kitchen's cleaning schedule.
Learn from and assist senior experienced chefs in the kitchen. Stay updated on new techniques and trends.
Be flexible and able to adapt to changes in the kitchen environment. Assist with various tasks as needed, contributing to the overall efficiency of the kitchen.
Collaborate with front-of-house staff to address customer inquiries or special requests. Receive and incorporate feedback to improve pastry offerings.
Keep the assigned section clean, organized, and well-stocked. Adhere to food safety and sanitation standards to maintain a hygienic working environment.
Communicate effectively with superiors, peers, and subordinates. Provide feedback and suggestions for improvement in kitchen operations.
Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.
Talent Profile
If you possess at least 2 years of relevant experience along with a strong customer service focus in a similar capacity within the F&B and Hospitality industry, write in to have a chat with us!

Skills Required