Pastry Chef (Chef de Partie or Junior Sous Chef)
Here at THE PROVIDORE SINGAPORE, we frankly believe that we are stronger as a team!
TEAMWORK MAKES THE DREAM WORK!
We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!
Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.
If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!
Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!
If you are looking to be part of a genuinely fun, friendly and hardworking team who take professional pride in their craft, then this could be the role for you!
HIRING FOR:
Pastry Chef (Chef de Partie or Junior Sous Chef) - depending on years of related experience- THE PROVIDORE SINGAPORE (Pastry Kitchen)
Job Description:
In your role as a Pastry Chef (Chef de Partie) with THE PROVIDORE SINGAPORE, you will work closely with the Head Pastry Chef and the Pastry team in producing our delicious array of cakes and pastries, which are baked fresh daily, and served in all our restaurants.You will also…
- Be tasked with the careful use of the baking equipment, preparation of required ingredients, and overall start-to-end production and finishing touches of all our cakes and pastries.
- Follow and adhere to the standard operating procedure to carry out good practices in managing the food safety procedures, and maintain good hygiene standards at all times.
- Understand the varieties of product offerings, learn the baking techniques and various mixing methods, and measure and blend ingredients with accuracy.
- Use mixers, blenders, heat sources, and other equipment to make baked goods, e.g. pastry products.
- Shape dough to prepare different types of pastries, including cakes, desserts, pastries, etc.
- Learn the importance of using the correct cookware and bakeware.
- Identify the different types, characteristics, functions, and quality indicators of each baking ingredient.
- Understand the uses of each baking equipment and acquire simple troubleshooting knowledge.
- Use appropriate equipment to control temperature and achieve the correct temperature during the baking process.
- Learn the importance of quality checks and control, handling, and storing of ingredients.
- Assist in the record of inventory and supplies of pastries and baked goods.
- Ensure all equipment is sanitized and prepared for the next user’s use.
- Maintain food hygiene and safety standards at all times.
- Be exposed to other skill-development plans or ad-hoc tasks beneficial for your development.
Job Requirements:
- For CDP level: 1 to 2 years related experience in a Pastry production kitchen, or similar environment.
- For Junior Sous Chef: More than 3 years related experience in a Pastry production kitchen, or similar environment.
- A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)
- If you do not have a valid food hygiene certificate, the Company will arrange the training and certification
- Able to work under pressure in a fast-paced, yet fun environment
- Great communication skills with positive, interpersonal skills
- A team player with a good sense of job responsibility and a keen eye for details
- Honest willingness to learn and grow with the Company
We look forward to receiving your application, and the opportunity to meet you!