Chef De Partie - Pastry | Up to $2350 + Allowance | MNC | Changi North Crescent

GMP Technologies; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality firm in Singapore is seeking a Chef De Partie specifically for pastry duties. This role involves supervising meal production, ensuring compliance with food safety standards, and assisting in staff management. The ideal candidate should have at least 5 years of relevant experience in the hotel food and beverage industry and possess strong decision-making and communication skills. The position requires comfort with shift work and engagement with a multicultural team throughout production shifts. Competitive salary and allowances are offered.

Benefits

Staff transportation

12 days annual leave

Qualifications

• Minimum 5 years of relevant experience in hotel food and beverage business.
• Ability to use PC and related systems.
• Comfortable with shift work.

Responsibilities

• Supervise meals produced according to menu specifications.
• Plan, make decisions, and produce meals as needed.
• Ensure compliance with food safety and hygiene procedures.

Skills

Food hygiene knowledge

Decision-making skills

Problem-solving skills

Communication skills

Training skills

Tools

Infolog

Job description

Chef De Partie - Pastry | Up to $2350 + Allowance | MNC | Changi North Crescent

• $2000 Basic and above, + $240 Shift Allowance + $110 CulinaryAllowance + OT + Staff Transportation + 12 Days AL

Working Hours

• Rotating Shift/ 6 days work week (Staff transportation will be provided once working beyond midnight)

Location

• Airport Blvd / Changi North Crescent

Job Responsibility

• Working in a commercial kitchen performing the below functions.
• Supervise meals produced, according to menu specifications, production schedules andmenu cycle.
• Be able to plan, make decisions, and produce meals according to client requests, especiallywhen the Sous Chef is not around.
• Carry our ordering according to load requirements, follow proper stock control and rotation(adhere to FIFO).
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygieneprocedures.
• Assist in planning rosters and deployment of staff as and when requested.
• Monitor the performance of machines/equipment and report any malfunction.

Requirement

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), readcomputerized worksheets, check and respond to emails when on duty.
• Possess good knowledge of food hygiene and food handling procedures.
• Possess good decision-making, problem solving, communication and training skills.
• Willing to cross deployed across sections in Food Solutions when required.
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business.
• Have good knowledge in food preparation.
• Have the ability to work in a large brigade with a multi culture team.
• Be prepared to undergo a practical test to display his/her culinary skill.
• Comfortable with shift work.