Chef De Partie (Pastry Kitchen) - Frasers House, a Luxury Collection Hotel, Singapore

BCH HOTEL SINGAPORE; Greater London; On-site; GBP 25,000 - 35,000; Full time

Job summary

A prestigious hotel in Greater London seeks a skilled pastry chef to prepare and present a variety of pastry and dessert items across dining services. The ideal candidate should have a diploma in Culinary Skills and at least 2 years of experience in high volume kitchens. Responsibilities include daily production, ensuring hygiene, and maintaining kitchen standards. Join a dedicated team in a dynamic kitchen environment.

Qualifications

• Minimum 2 years’ experience in full service restaurants or hotels.
• Experience in high volume kitchen environments.

Responsibilities

• Responsible for daily production of pastry and desserts.
• Maintain cleanliness and hygiene of work stations.
• Ensure consistency in dessert item preparation.

Skills

Culinary Skills

HACCP compliance

Education

Diploma / Vocational certificate in Culinary Skills

Job description

POSITION SUMMARY

Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures.

PREFERRED QUALIFICATION

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potential dangers
• Prepare production for daily usage
• Ensure the consistency in the preparation of all dessert items for Banquet/Buffet/Club Lounge/Afternoon Tea/Festive menus according to hotel recipes and standards
• Adhere hotel band standards
• Establish and maintain effective employee working relationships
• Attend and participates all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers