Chef De Partie (Pastry)

ROYAL PLAZA; Singapore; Hybrid; SGD 45,000 - 65,000; Full time

Job summary

ROYAL PLAZA in Singapore seeks a dedicated Chef De Partie (Pastry) to lead a designated kitchen section and ensure high-quality A la Carte, Buffet and Catering offerings in line with hotel standards.

The role supports the Sous Chef and Executive Chef in maintaining operational excellence, food consistency, timely service, and cost control across outlets and functions. Hygiene and team coordination are essential.

Qualifications

• Diploma certificate in Culinary Arts or equivalent professional training.
• Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
• Knowledgeable in cooking techniques, food preparation, and kitchen operations.
• Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
• Ability to manage a section independently under pressure and detail oriented.
• Flexibility to work shifts, weekends, and public holidays as required by operations.
• Candidates with relevant qualifications but no prior experience are welcome to apply.

Responsibilities

• Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.
• Plan menus considering raw ingredients, skills required, style, and hotel standards.
• Ensure mise-en-place is prepared in advance for efficient service.
• Manage and operate the assigned kitchen section independently while maintaining quality.
• Station at live cooking counters and replenish buffet items promptly.
• Monitor presentation, portion control, and consistency with brand standards.
• Maintain cleanliness and hygiene of work areas and equipment per food safety regulations (HACCP).
• Ensure proper storage, labelling, and rotation of food items to prevent waste.
• Support cost control by minimizing spoilage and monitoring stock levels.
• Assist in training and supervising cooks and trainees.
• Coordinate with other kitchen sections for smooth workflow during service.
• Adhere to health, safety, and fire regulations within the kitchen.
• Participate in menu tastings and continuous improvement initiatives.
• Communicate any difficulties or guest feedback to supervisor.
• Perform additional duties as assigned by the reporting manager.

Skills

Pastry techniques

Food safety

Kitchen operations

Team supervision

Mise-en-place

High-pressure delivery

Shift flexibility

Education

Diploma in Culinary Arts

Job description

Job Summary

Chef De Partie (Pastry) is responsible for managing and overseeing a designated kitchen section, ensuring the preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishment of buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.