Chef de Partie (Pastry)

MANDAI RESORTS PTE. LTD.; Singapore; On-site; SGD 30,000 - 60,000; Full time

Job summary

Join a dynamic and passionate team at a newly opened resort as a Chef de Partie in the pastry kitchen. This role is pivotal in maintaining high service and quality standards while ensuring smooth kitchen operations. You will supervise the pastry section, collaborate with other staff, and uphold hygiene and safety standards. With opportunities for professional development and a focus on teamwork, this position is perfect for those who are dedicated to culinary excellence and eager to contribute to an exciting new venture in the hospitality industry.

Qualifications

• 3 to 5 years’ experience in the hospitality industry, preferably with pre-opening experience.
• Strong interpersonal and communication skills are essential.

Responsibilities

• Assist in supervising the pastry section to ensure food service is delivered to the agreed standard.
• Maintain cleanliness and hygiene in all work areas, including dry stores and refrigeration units.

Skills

Pastry Techniques

Team Collaboration

Communication Skills

Organizational Skills

Education

Professional Qualification in Culinary Arts

Job description

Main Duties and Responsibilities

We are looking for a passionate and skilled Chef de Partie to join our pastry kitchen team at our newly opened resort. As part of the post-opening team, you will play a key role in maintaining our brand’s high service and quality standards while contributing to the smooth running of the kitchen.

Key Responsibilities

• Assist in supervising the pastry section to ensure food service is delivered to the agreed standard during shifts.
• Collaborate effectively with kitchen and service staff to ensure efficient operations.
• Promote safe use of kitchen equipment and uphold hygiene and safety standards.
• Ensure proper food controls, including logging temperatures, and adhere to food preparation and presentation standards.
• Attend company training as required to enhance skills and knowledge.
• Provide professional, courteous, and efficient service at all times.
• Maintain high personal appearance standards, wearing clean Chef’s whites and ensuring proper personal hygiene.
• Monitor prepared mise en place and food stocks, including dry stores, and replenish as needed. Report any shortages to the Executive Pastry Chef.
• Supervise the efficient service and production of food in the pastry section, coordinating with restaurant service staff and ensuring all prep work is completed before service.
• Control food waste by managing stock levels, rotating inventory, and avoiding overproduction.
• Assist other kitchen sections with food production, service, or cleaning when needed.
• Maintain cleanliness and hygiene in all work areas, including dry stores and refrigeration units, especially after shifts.
• Ensure recipes are maintained and updated regularly.
• Uphold quality control of all pastry items prepared, ensuring consistency and meeting Executive Pastry Chef and Executive Sous Chef’s standards.
• Provide clear handovers during shift changes to ensure a seamless transition.
• Report any issues, accidents, or equipment defects to the Executive Pastry Chef.
• Stay informed of all menu changes, new specials, and function menus, and communicate them to your team prior to service.
• Perform any other tasks as assigned by the Executive Pastry Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team.
• Knowledge of pastry techniques, production, and presentation.