Pastry Junior Chef – Craft Exquisite Desserts in Luxury Kitchen

fourseasons; Singapore; On-site; SGD 26,000 - 36,000; Full time

Benefits offered by this job

Career growth opportunities

Strong culture

Best-in-industry training

Complimentary stays at Four Seasons (t

Discounted meals

Paid holidays

Dental and medical insurance

Birthday gifts

Annual employee events

Employee meals

Job summary

Four Seasons Hotel Singapore is seeking a Junior Pastry Chef/Commis to join our luxury Pastry team. You will prepare desserts per guest orders, maintain quality and safety standards, and support the team with daily kitchen operations.

Key responsibilities include following recipes, ensuring proper labelling and storage, and communicating with Sous Chefs and the Executive Chef about menu items and shortages. This role requires flexibility and a passion for pastry artistry.

Qualifications

• Strong passion for pastry and dessert presentation.
• Excellent communication and teamwork abilities.
• Ability to work efficiently in a fast-paced luxury kitchen.
• Collaborative team player with quick learning.
• High attention to detail and clean working habits.

Responsibilities

• Collaborate with colleagues to maintain a positive work environment and uphold high hospitality standards.
• Manage daily kitchen operations and maintain proper station setup.
• Monitor temperatures and ensure a clean, sanitized work area with proper labeling.
• Adhere to standard recipes and plate presentations; consider guest allergies and dietary restrictions.
• Communicate with Sous Chefs and the Executive Chef regarding menu items and any shortages.

Skills

Passion for pastry

Communication skills

Fast-paced environment

Team player

Attention to detail

Job description

Four Seasons Hotel Singapore is seeking a Junior Pastry Chef/Commis to join our luxury Pastry team. You will prepare desserts per guest orders, maintain quality and safety standards, and support the team with daily kitchen operations.

Key responsibilities include following recipes, ensuring proper labelling and storage, and communicating with Sous Chefs and the Executive Chef about menu items and shortages. This role requires flexibility and a passion for pastry artistry.