Pastry Chef de Partie: Creative Desserts, Rotating Shifts

GMP Technologies; Singapore; On-site; SGD 22,000 - 26,000; Full time

Job summary

GMP Technologies invites applications for a Chef De Partie - Pastry at our Singapore kitchen, located near Changi North Crescent. You will join a busy, multinational kitchen team and produce pastry items to specifications.

Responsibilities include supervising pastry production, maintaining HACCP standards, planning rosters, and ensuring timely service during shifts. We value at least 5 years in hotel F&B and readiness for practical skills assessment.

Qualifications

• Proficient in using PCs and kitchen software (e.g., Infolog) on duty.
• Strong knowledge of food hygiene and handling procedures.
• Good decision-making, problem-solving, and communication skills.
• Willing to be cross-deployed across sections in Food Solutions.
• Preferably 5+ years of hotel F&B experience.
• Strong knowledge of food preparation techniques.
• Ability to work in a large multi-cultural brigade.
• Willing to undergo a practical test to demonstrate culinary skills.
• Comfortable with shift work.

Responsibilities

• Supervise meals produced according to menu and schedules.
• Plan, decide, and produce meals to client requests when Sous Chef is absent.
• Handle ordering according to load and follow FIFO stock rotation.
• Ensure HACCP and Medina food safety procedures and hygiene.
• Assist in planning rosters and staff deployment.
• Monitor machines/equipment performance and report malfunctions.

Skills

Computer skills

Food hygiene

Decision making

Problem solving

Communication

Training skills

Cross deployment

Shift work

Teamwork

Job description

GMP Technologies invites applications for a Chef De Partie - Pastry at our Singapore kitchen, located near Changi North Crescent. You will join a busy, multinational kitchen team and produce pastry items to specifications.

Responsibilities include supervising pastry production, maintaining HACCP standards, planning rosters, and ensuring timely service during shifts. We value at least 5 years in hotel F&B and readiness for practical skills assessment.