Job Description

Job Summary:

The Chef de Partie is responsible for preparing a variety of pastry-based confectioneries for the restaurant and functions under the directive of the Junior Sous Chef (Pastry).

Job Responsibilities

• Prepares, create & decorate pastry items using different icings and toppings for presentation of finished products as required for daily operations
• Ensure adequate stock count of baking station
• Take on a creative approach on crafting complementary pastry and dessert items; renew menu items based on seasons, recommendations, etc.
• Perform maintenance of baking equipment and areas prior to and post production of pastries
• Ensure workspace cleanliness and equipment in good condition
• Prepare, clean and organize ingredients for use in the kitchen
• Adheres to rules and regulations set by the Management
• Adheres to Safety and Health (WSH) policies and procedures, food waste management & hygiene standards

• Candidate must possess at least a Secondary School / \xe2\x80\x98O\xe2\x80\x99 Levels and or Diploma in Culinary Skills or equivalent in the related field is required for this position
• Minimum 2 years of related experience
• Possess valid Food & Hygiene Certification
• Proven experience working in a fast-paced kitchen environment
• Good knowledge in pastry arts and Culinary techniques
• Independent, flair for creativity and loves challenges and willing to experiment
• Strong organizational and time management skills
• Committed to work on weekends and public holidays