Chef De Partie (Pastry)

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

Job summary

A well-known hotel group in Singapore is seeking a Pastry Chef responsible for preparing pastries, cakes, and various baked goods. The ideal candidate will have 2-4 years of experience and knowledge in pastry/baking. Responsibilities include monitoring dough production, ensuring timely supply of items to kitchen outlets, and maintaining cleanliness. Candidates should possess a pleasant personality and be fit. This role ensures compliance with hotel regulations and cost control policies.

Qualifications

• Minimum 2-4 years of experience in pastry or baking.
• Pleasant and polite personality with ability to motivate staff.
• Must be fit and healthy.

Responsibilities

• Prepare pastries, desserts, cakes, bread, and baked goods.
• Monitor dough making, portioning, shaping, and baking.
• Ensure timely supply of baked goods to kitchen outlets.
• Follow specifications and recipes accurately.
• Maintain cleanliness of kitchen equipment and utensils.

Skills

Knowledge in Pastry/Baking

Education

Secondary School – Level 2 graduate

Job description

Basic Function

Responsible for preparation of pastries, desserts, cakes, bread, rolls, breakfast and baked goods and various dough(s).

Responsibility and Authority

2.1 Report to duty on time and in uniform.
2.2 Work under supervision in the following activities:

• Dough making
• Portioning and shaping
• Molding and baking
• Decorating and apportioning

2.3 Responsible for pastry / bakery transfers and orders, daily reports on production required by the Pastry Chef.
2.4 Ensure that all kitchen outlets are supplied with their requirements for bread, rolls, desserts, pastries etc.
2.5 Plan production in order to have baked goods freshly baked and in quantities required.
2.6 Test pastry being baked and follow all instructions on specification and recipes strictly.
2.7 Ensure proper handling, cleanliness and maintenance of equipment and utensils.
2.8 Prepare requisition of foodstuffs based on functions, menus and forecasts for approval.
2.9 Ensures that the Hotel’s cost control policies and procedures are followed.
2.10 Be fully familiar with all emergency procedures established by the Hotel.
2.11 Observe and comply with the house rules and regulations of the department and the Hotel.
2.12 Perform other duties as directed (basic mis en place of hot kitchen)

Job Specifications

Knowledge & Skills: Knowledge in Pastry/Baking
Education, Training & Qualifications: Secondary School – Level 2 graduate
Experience: Minimum 2-4 years of experience
Personality: Pleasant, polite and ability to motivate and control staff
Physical Requirements: Fit and healthy