OVERVIEW OF ROLE
The Pastry Chef
De Partie is responsible for preparing and presenting high-quality pastries,
desserts, breads, and baked goods in accordance with established recipes,
standards and operational guidelines while supporting the Pastry Chef
and Director of Culinary in the smooth operation of the pastry kitchen.
This role plays a vital part in maintaining culinary excellence, creativity,
food consistency, hygiene standards and efficient pastry
operations.
The Pastry Chef De Partie supports the development
of junior pastry team members while contributing to an exceptional dining
experience that reflects NoMad Singapore’s culinary philosophy and luxury
hospitality standards.
LT";">QUALIFICATIONS
• High school
diploma or equivalent.
or bakery experience in luxury hotels, restaurants or lifestyle hospitality
environments.
as a Demi Chef de Partie – Pastry or in a similar position
preferred.
• Culinary or Pastry Arts certification
preferred.
• Possess a valid food hygiene or health
certification where required.
production, baking techniques, chocolate work, plated desserts
and confectionery.
viennoiserie and contemporary pastry trends is advantageous.
• Good leadership, teamwork and communication
skills.
• Good command of spoken English preferred to meet
business needs.
or international hospitality brands preferred.
QUALIFICATIONS
• High school
diploma or equivalent.
or bakery experience in luxury hotels, restaurants or lifestyle hospitality
environments.
as a Demi Chef de Partie – Pastry or in a similar position
preferred.
• Culinary or Pastry Arts certification
preferred.
• Possess a valid food hygiene or health
certification where required.
production, baking techniques, chocolate work, plated desserts
and confectionery.
viennoiserie and contemporary pastry trends is advantageous.
• Good leadership, teamwork and communication
skills.
• Good command of spoken English preferred to meet
business needs.
or international hospitality brands preferred.
QUALIFICATIONS
• High school
diploma or equivalent.
or bakery experience in luxury hotels, restaurants or lifestyle hospitality
environments.
as a Demi Chef de Partie – Pastry or in a similar position
preferred.
• Culinary or Pastry Arts certification
preferred.
• Possess a valid food hygiene or health
certification where required.
production, baking techniques, chocolate work, plated desserts
and confectionery.
viennoiserie and contemporary pastry trends is advantageous.
• Good leadership, teamwork and communication
skills.
• Good command of spoken English preferred to meet
business needs.
or international hospitality brands preferred.
MAIN
DUTIES & RESPONSIBILITIES
The main
responsibilities of the Pastry Chef De Partie are summarised below; however,
the list is not exhaustive.
DUTIES
desserts, breads, cakes and confectionery products efficiently, economically
and hygienically according to standard recipes and procedures.
• Coordinate, organise and participate in all pastry
production activities.
and pastry preparation are completed efficiently and to operational
standards.
• Support the development and execution of seasonal
menus, special promotions and creative dessert offerings.
• Maintain awareness of hotel occupancy, events,
forecasts and operational requirements.
FOOD
QUALITY & GUEST EXPERIENCE
• Ensure
consistency in taste, texture, appearance and presentation of all pastry
products.
• Monitor product quality and quantity to ensure
proper ingredient utilisation and minimal wastage.
and efficiently to guest requests, dietary requirements and special
occasions.
• Maintain creativity and attention to detail while
delivering exceptional pastry experiences.
TEAMWORK
& LEADERSHIP
pastry chefs, commis chefs and apprentices during daily operations.
members on pastry techniques, recipes, decoration methods and operational
standards.
• Maintain professionalism, discipline and positive
working relationships within the pastry kitchen and across
departments.
• Adhere to hotel rules, grooming standards and team
member policies.
CONTROL
management, ordering and stock rotation of pastry ingredients
and supplies.
control and costing standards at all times.
• Ensure
ingredients for desserts, bakery items and seasonal specials are properly
prepared, stored and maintained.
food waste while maximising product quality and operational
efficiency.
• Monitor shelf life and ensure proper labelling
and rotation using FIFO principles.
HYGIENE,
SAFETY & COMPLIANCE
and hygiene according to FSMS and HACCP standards.
mixers and specialised tools appropriately and safely.
the Stewarding team to maintain cleanliness and minimise breakages
and losses.
• Report hazards, maintenance issues or operational
concerns promptly.
COMMUNICATION
with culinary and operational teams to ensure smooth service
delivery.
• Attend culinary briefings, training sessions
and operational meetings as required.
• Collaborate
with restaurant, banquet and service teams to execute pastry offerings to
the highest standards.
and departments where operationally required.
• Ensure all team members are trained and compliant
with food safety procedures.
working environment for guests and team members.
LT";">EXPECTATIONS
The Pastry Chef
De Partie is expected to:
and positive attitude.
precision and attention to detail in all pastry production.
• Work effectively under pressure in a fast-paced
environment.
• Demonstrate flexibility and willingness to support
operational requirements.
hygiene and workplace discipline.
• Foster teamwork
and contribute positively to the culture of the pastry kitchen.
