Chef De Partie (Pastry)

PARKROYAL PICKERING HOTEL PTE. LTD.; Singapore; On-site; SGD 24,000 - 36,000; Full time

Job summary

A prestigious hotel in Singapore is seeking a Pastry Chef to manage the pastry department. Responsibilities include overseeing the quality and presentation of pastries, training junior staff, and ensuring compliance with food safety regulations. Ideal candidates should possess a culinary diploma and have a proven track record in a high-volume kitchen.

Qualifications

• 1-2 years of experience as a Chef de Partie or similar supervisory role.
• Strong commitment to quality and hygiene.

Responsibilities

• Oversee preparation of pastries, ensuring quality and presentation.
• Supervise and train junior pastry chefs.
• Monitor inventory levels and order supplies.
• Ensure compliance with hygiene and safety standards.

Skills

Leadership

Attention to Detail

Communication

Interpersonal Skills

Education

Diploma or Certificate in Culinary Arts

Job description

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.