[ref. i61039117] Pastry Chef de Partie - Toa Payoh

Job Purpose

The Pastry Chef de Partie (CDP) is responsible for managing a specific section within the pastry kitchen. The role involves preparing and producing high-quality desserts, pastries, and baked items while assisting in leading and training junior staff.

1. 1 Prepare the daily mis-en-place and food production in pastry section
2. 2 Ensure all food products are handled and stored at the correct temperatures and conditions.
3. 3 Assist the Pastry Chef in decorating pastries and desserts, ensuring exceptional presentation and visual appeal
4. 4 Maintain consistently high standards of quality, taste, and presentation across all dessert offerings
5. 5 Coordinate with kitchen staff and other departments to accommodate special dietary needs, food allergies, and specific guest requests
6. 6 Maintain hygiene principles in all cooking areas and clean your space at the end of the shift
7. 7 Monitor inventory levels in the pastry section, report shortages, and assist in maintaining stock rotation.
8. 8 Perform other duties and responsibilities as assigned

1. 1 Communicates clearly and professionally with the Pastry Chef, Sous Chef, and team members to ensure smooth operations
2. 2 Collaborates with other kitchen and service departments to ensure timely and high-quality food delivery.
3. 3 Assists in briefing and passing down key information to junior staff.

1. 1 Minimum 3–4 years of experience in a professional pastry kitchen, including 1–2 years as a Demi Chef or similar role.
2. 2 Understands oral and written instructions in English
3. 3 Capable of handling multiple priorities and working under pressure in a fast-paced kitchen.
4. 4 Maintains all international standards of health guidelines for food preparation and safety
5. 5 Passes all required job-related tests
6. 6 Able to coach and guide junior staff in proper pastry preparation and kitchen procedures.
7. 7 Ability to perform manual tasks and maintain kitchen cleanliness and discipline.

1. 1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
2. 2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
3. 3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions