Cook I (Pastry)

SINGAPORE MARRIOTT TANG PLAZA HOTEL; Singapore; On-site; SGD 31,000 - 40,000; Full time

Job summary

The Singapore Marriott Tang Plaza Hotel is seeking a qualified Pastry Cook to prepare food in accordance with Marriott standards of quality, presentation and sanitation. The role supports the Pastry Chef in daily operations and guest service across breakfast, tea breaks, and special functions.

You will guide juniors in pastry production, manage daily set-ups, ensure proper stock handling with labeling and dating, and maintain strict hygiene.

Qualifications

• Minimum 4 years of experience in pastry roles.
• Basic pastry skills required.
• Maintain sanitation and hygiene standards.
• Strong initiative and ability to work with a team.

Responsibilities

• Take work orders and instructions from Chef-de-partie.
• Guide and coach juniors in pastry production and function setup.
• Ensure timely preparation for daily functions and coffee breaks.
• Label and date all stored items.
• Check buffet setups for accuracy, decoration, and signage across meals.
• Follow approved recipes and methods for all productions.
• Prepare room service amenities as required.
• Monitor stock for freshness and labeling; coordinate with Pastry Chef on the checklist.
• Inspect incoming goods for quality and proper labeling.
• Perform other duties as assigned.

Skills

Pastry skills

Sanitation and hygiene

Initiative

Job description

JOB SUMMARY

To prepare food in accordance with Marriott Standard of food quality, presentation and sanitation.

JOB DUTIES AND RESPONSIBILITIES

1. Take work order and instructions from Chef-de-partie.
2. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
3. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
4. Make sure all kept item must have date and labelled.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. All production receipes and methods must be followed correctly.
7. Prepare room service amenity.
8. Check on all a la carte stock, available, fresh, date and labelled.Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 4 years of working experience for this position will be an advantage.
• Basic pastry skill.
• Manage and maintain sanitation and hygiene standards.
• Possess a strong sense of initiative