Pastry Chef De Partie

SAINT PIERRE PTE LTD; Singapore; On-site; SGD 31,000 - 40,000; Full time

Job summary

Saint Pierre, a Two Michelin-starred contemporary French restaurant in Singapore, invites a Pastry Chef de Partie to join our expanding team at One Fullerton.

Create and prepare high-quality pastries, desserts, and baked goods, uphold food safety, and collaborate with service and culinary teams to delight guests.

Responsibilities

• Prepare, bake, and decorate a variety of pastries, desserts, and baked goods.
• Ensure items produced must adhere to standards and quality.
• Ensure food safety, hygiene, and sanitation practices are followed in the kitchen at all times.
• Collaborate with the service and culinary teams to ensure cohesive meal planning and coordination.
• Experiment with new recipes and techniques to continually improve and diversify the dessert offerings on quarterly basis.
• Ensure that production schedules are met to accommodate service times for large-scale events or meal services.
• Achieve high level of customers' satisfaction with quality of pastries served.

Job description

Job Title Pastry Chef #French #Fine Dining #2 michelin star #Town #5 day work week

Occupation

Job Description & Requirements

Helmed by Chef-Owner Emmanuel Stroobant, Saint Pierre is a Two Michelin-starred contemporary French restaurant in Singapore with a history of fine dining excellence since 2000. Underpinning Chef Emmanuel's signature style of modern French cuisine with an Asian accent is an ongoing pursuit to achieve balance, precision and flavour.

Located at One Fullerton, Singapore, the French fine dining restaurant boasts one of the best views of the city, with a floor-to-ceiling panorama of the Marina Bay waterfront.

We are now looking for a Pastry Chef de partie to join us in our team expansion

Job Summary:

Create and prepare high-quality pastries, desserts, and baked goods for fine dining. Maintain food safety and hygiene standards in compliance with regulatory guidelines. Continuously innovate and improve the offerings to enhance the dining experience and increase sales.

Job Responsibilities:

• Prepare, bake, and decorate a variety of pastries, desserts, and baked goods.


• Ensure items produced must adhere to standards and quality.


• Ensure food safety, hygiene, and sanitation practices are followed in the kitchen at all times.


• Collaborate with the service and culinary teams to ensure cohesive meal planning and coordination.


• Experiment with new recipes and techniques to continually improve and diversify the dessert offerings on quarterly basis.


• Ensure that production schedules are met to accommodate service times for large-scale events or meal services.


• Achieve high level of customers' satisfaction with quality of pastries served.