Pastry & Confectionery Chef

HAFLONG TEA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading company in the culinary industry offers a Pastry Chef Internship, providing valuable hands-on experience in a professional kitchen. Interns will learn essential pastry techniques under the guidance of experienced chefs while supporting daily kitchen operations. This role encourages creativity and technical skill development in a collaborative environment, making it ideal for individuals passionate about the pastry arts.

Qualifications

• Willingness to learn and assist various kitchen operations.
• Interest in pastry arts and baking.
• Attention to cleanliness and organization.

Responsibilities

• Assist in preparation and production of pastries and desserts.
• Maintain cleanliness and organization of the pastry station.
• Support in measuring, mixing, and baking.

Skills

Teamwork

Creativity

Technical Skills

Job description

Job Scope:

The Pastry Chef Intern will work closely with the team to support daily kitchen operations, assist in the preparation of a variety of baked goods and desserts, and learn fundamental techniques in pastry arts. This role offers hands-on experience in a professional kitchen environment, providing the opportunity to develop technical skills, creativity, and kitchen discipline under the guidance of experienced chefs.

Key Responsibilities:

• Assist in the preparation and production of pastries, breads, desserts, and other baked items.
• Support in measuring, mixing, and baking according to standard recipes and guidelines.
• Help with plating and presentation of pastries and desserts for service.
• Maintain cleanliness and organization of the pastry station and kitchen areas.
• Monitor inventory of ingredients and notify the team of shortages.
• Assist with storing ingredients and prepared items following hygiene and safety standards.
• Follow all kitchen protocols, food safety standards, and company SOPs.
• Participate in team briefings and contribute ideas during menu development or seasonal changes.
• Be open to learning and support various aspects of kitchen operations as needed