Full-timeF&B· Posted 1 Oct

Chef de Partie (Pastry)

SATSFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

SingaporeInflight Catering Centre 1, Singapore

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Start: Not stated
Work mode: On-site
Experience: Experienced

About the role

This role is based at the Inflight Catering Centre 1 in Singapore, within SATS Food Solutions, which produces meals at scale for airlines and institutions. You will lead pastry and dessert production in a central kitchen, working with a large multicultural brigade. It suits an experienced pastry chef who is comfortable supervising a team and following strict specifications.

What you'll do

Plan staff rosters and deployment, and set production schedules to meet on-time performance
Read menu specifications and oversee meal production in line with the menu and menu cycle
Train team members on specifications and production methods before menu changes, and coordinate with other departments such as Hot Kitchen, Japanese Kitchen and Purchasing

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Run staff briefings so everyone knows current company and client requirements

Order raw materials based on load requirements, and control and rotate stock using FIFO

Make sure staff in the central kitchen and pastry section follow SOPs, hygiene guidelines and internal procedures

Help the Executive Chef and Executive Sous Chef spot issues, investigate them and resolve routine problems

Check that machines, equipment, chillers and freezers are working, and report faults or breakdowns to Technical and the Executive Sous Chef

Carry out daily random sampling of plated items with the Executive Sous Chef or Chef de Partie to check dishing specs and correct irregularities

Monitor and reduce food waste

Good to know

Formal chef qualifications and at least 5 years of relevant experience are required
A recognised culinary certificate and large food production experience are advantages
Basic written and spoken English is needed to communicate with the team and stakeholders
Computer use for email, MS Word and Excel is required

Requirements

Formal chef qualifications
At least 5 years of relevant work experience
Good knowledge of cakes, pastry and desserts
Recognised culinary certificate or qualification (advantage)
Large food production experience (advantage)
Able to work in a large brigade with a multicultural team

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Chef de Partie (Pastry)

About the role

What you'll do

Good to know

Requirements

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