Chef de Partie (Pastry)

St. Regis Hotels; Singapore; On-site; SGD 40,000 - 56,000; Full time

Job summary

St. Regis Hotels Singapore is seeking a dedicated kitchen professional to prepare meals to recipes, ensure quality and presentation, and monitor ovens and thawing processes.

You will maintain food logs and coordinate with the Food & Beverage team during busy periods to ensure smooth service. Additionally, you will assist management with hiring, training, scheduling, coaching, and motivating staff, while upholding safety policies and protecting company assets.

Responsibilities

• Prepare meals according to recipes, standards, and checklists.
• Monitor ovens, broilers, grills and roasters and thaw items in advance.
• Maintain food logs and ensure proper portioning and presentation.
• Communicate needs during busy periods and coordinate with F&B staff.

Job description

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.