Chef de Partie Pastry

OLIVIA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a skilled Chef de Partie (Pastry) to support the Pastry Chef in delivering high-quality pastry products. You will be responsible for daily food preparation, maintaining hygiene standards, and ensuring guest satisfaction. The ideal candidate should possess strong knowledge of food preparation techniques and the ability to work collaboratively in a fast-paced kitchen. This position offers an exciting opportunity to be part of a dynamic culinary team.

Qualifications

• Good knowledge of basic pastry techniques.
• Ability to coordinate tasks with the Sous Chef.
• Strong understanding of food safety and hygiene standards.

Responsibilities

• Prepare and present food to the highest quality standards.
• Ensure daily tasks are completed to meet restaurant standards.
• Train and guide subordinates to maintain a motivated team.

Skills

Food preparation

Quality control

Menu creation

Hygiene practices

Job description

Olivia Restaurant is looking for a Chef de Partie (Pastry) responsible for supporting the Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.