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Full-time F&B · Posted 9 Jun
Pastry Chef De Partie - NoMad Singapore H Hilton From company site
Salary
Not stated by the company
Start Not stated
Work mode On-site
Experience Some experience About the role This role sits in the pastry kitchen of NoMad Singapore, where you will make and plate pastries, desserts, breads and baked goods following set recipes and standards. You will work alongside the Pastry Chef and Director of Culinary to keep the section running smoothly, and you will help junior pastry staff develop. It suits someone with solid pastry or bakery experience in a luxury hotel or restaurant setting who is precise, creative and calm under pressure.
What you'll do Produce pastries, desserts, breads, cakes and confectionery hygienically, economically and to standard recipes Help the Pastry Chef with the day-to-day running of the pastry kitchen and keep quality and presentation high Plan, prepare and execute pastry items for restaurants, bars, banquets, afternoon tea, room service and special events Know someone for this? Share it
Pastry Chef De Partie - NoMad Singapore job at Hilton, Singapore | WorkJio
Follow recipes, production schedules and presentation standards
Coordinate, organise and take part in pastry production activities
Complete all mise-en-place and pastry prep efficiently to operational standards
Support seasonal menus, promotions and creative dessert offerings
Assist with off-site catering events and hotel functions when needed
Keep track of hotel occupancy, events, forecasts and operational needs
Keep taste, texture, appearance and presentation consistent across all pastry products
Monitor quality and quantity to use ingredients well and reduce wastage
Check pastry items made by team members against standards and adjust as needed
Make sure desserts and baked goods go out on time
Handle guest requests, dietary needs and special occasions professionally
Guide junior pastry chefs, commis chefs and apprentices during service
Encourage teamwork and collaboration to meet departmental goals
Help train team members on pastry techniques, recipes, decoration and standards
Keep professional, disciplined and positive working relationships in the kitchen and across departments
Follow hotel rules, grooming standards and team member policies
Assist with inventory, ordering and stock rotation of pastry ingredients and supplies
Follow portion control and costing standards
Prepare, store and maintain ingredients for desserts, bakery items and seasonal specials
Help cut food waste while keeping product quality and efficiency high
Monitor shelf life and ensure correct labelling and FIFO rotation
Keep the kitchen clean and hygienic to FSMS and HACCP standards
Comply with food safety, sanitation and workplace safety requirements
Use pastry equipment, ovens, mixers and specialised tools safely and correctly
Store, handle and rotate all ingredients and finished products properly
Work with the Stewarding team to keep things clean and reduce breakages and losses
Report hazards, maintenance issues or operational concerns promptly
Communicate clearly with culinary and operational teams for smooth service
Attend culinary briefings, training sessions and operational meetings
Work with resta Requirements High school diploma or equivalent At least 3 years of pastry or bakery experience in luxury hotels, restaurants or lifestyle hospitality Preferably at least 1 year as a Demi Chef de Partie – Pastry or similar Culinary or Pastry Arts certification preferred Valid food hygiene or health certification where required Strong knowledge of pastry production, baking techniques, chocolate work, plated desserts and confectionery Apply on the company website
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