Pastry Chef De Partie/ Sous Chef - KOKO

GAIA Culinary; Singapore; On-site; SGD 38,000 - 56,000; Full time

Job summary

GAIA Culinary is seeking a Pastry Chef De Partie / Sous Chef for KOKO Café & Patisserie in Singapore. You will support the Pastry Chef, assist with daily kitchen operations, and adapt to a fast-paced environment.

Ideal candidates have 3–5 years pastry experience and a diploma in culinary arts. Strong teamwork, communication, and hygiene standards are essential. The role offers opportunities to develop pastry and dessert products with the pastry team.

Qualifications

• Diploma or vocational certificate in culinary arts with pastry skills.
• 3–5 years of pastry experience.
• Ability to work independently and in a team.
• Strong communication and interpersonal skills.
• Maintain high hygiene standards.

Responsibilities

• Assist Pastry Chef and Pastry Sous Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Assist in pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling, storage, and hygiene are in accordance with SFA’s standards
• Assist with ordering stocks as and when required and ensure adequate provision of ingredients, equipment, inventory, and supplies
• Maintain proper stock and storage for smooth running of operations
• Check and receive goods to ensure items are in fresh quality and accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct monthly inventory check and record any food wastage
• Minimize wastage of ingredients and kitchen activities on a regular basis
• Upkeep hygiene, safety and maintenance of kitchen and equipment
• Any other duties as assigned

Skills

Pastry skills

Communication

Teamwork

Education

Diploma / Vocational Certificate in Culinary Arts & Pastry Skills

Job description

KOKO Café & Patisserie infuses Japanese culture into a delightful experience of artisanal coffee, doughnuts and pastries. Also pronounced and interpreted as “here” and “happiness” in Japanese, KOKO aims to be “the place to be” where people can pause, connect, and enjoy life’s simple pleasures while immersing in the modern and minimalist interior.

Through our unwavering dedication to quality and creativity, we aim to build a reputation for reliability and sophistication. Whether it’s a classic dish with a twist or a new creation, you’ll always find something exceptional on our menu.

The primary role of the Pastry Chef De Partie / Sous Chef is to provide support to the Pastry Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses good communication, service-oriented skills, and is meticulous and a good team player.

Key Responsibilities

• Assist Pastry Chef and Pastry Sous Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Assist in pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling, storage, and hygiene are in accordance with SFA’s standards
• Assist with ordering stocks as and when required and ensure adequate provision of ingredients, equipment, inventory, and supplies
• Maintain proper stock and storage for smooth running of operations
• Check and receive goods to ensure items are in fresh quality and accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct monthly inventory check and record any food wastage
• Minimize wastage of ingredients and kitchen activities on a regular basis
• Upkeep hygiene, safety and maintenance of kitchen and equipment
• Any other duties as assigned

Key Requirements

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills
• Minimum 3 to 5 years of relevant experience in handling pastry technical skills
• Prior relevant experience in handling pastry technical skills
• Knowledge of various preparation methods in relation to pastry making
• Able to work independently as well as in a team
• Possess good communication and interpersonal skills
• Possess a positive service attitude and high standards of personal hygiene
• Candidates with more than 5 years of relevant experience can be considered for the Sous Chef position

If you think you’re the right fit, we’d love to hear from you

#gaiaculinary