Pastry Chef De Partie - NoMad Singapore

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.
• High school diploma or equivalent.
• Minimum 3 years of pastry or bakery experience in luxury hotels, restaurants or lifestyle hospitality environments.
• Minimum 1 year of experience 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.
• Strong knowledge of pastry production, baking techniques, chocolate work, plated desserts and confectionery.
• Knowledge of artisan breads, viennoiserie and contemporary pastry trends is advantageous.
• Knowledge of HACCP and food safety standards.
• Strong organisational and time management skills.
• Ability to work under pressure in a fast-paced pastry kitchen environment.
• Good leadership, teamwork and communication skills.
• Good command of spoken English preferred to meet business needs.
• Previous experience in luxury 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.
GENERAL DUTIES
• Prepare and produce pastries, desserts, breads, cakes and confectionery products efficiently, economically and hygienically according to standard recipes and procedures.
• Assist the Pastry Chef in the daily operation of the pastry kitchen while maintaining high standards of quality and presentation.
• Plan, prepare and execute pastry items for restaurants, bars, banquets, afternoon tea, room service and special events.
• Work seamlessly with recipes, production schedules and presentation standards.
• Coordinate, organise and participate in all pastry production activities.
• Ensure all mise-en-place and pastry preparation are completed efficiently and to operational standards.
• Support the development and execution of seasonal menus, special promotions and creative dessert offerings.
• Assist with off-site catering events and hotel functions when required.
• 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.
• Check that pastry products prepared by team members meet required standards and make necessary adjustments where needed.
• Ensure all desserts and baked goods are prepared and delivered in a timely manner.
• Respond professionally and efficiently to guest requests, dietary requirements and special occasions.
• Maintain creativity and attention to detail while delivering exceptional pastry experiences.
TEAMWORK & LEADERSHIP
• Support and guide junior pastry chefs, commis chefs and apprentices during daily operations.
• Promote teamwork and collaboration to achieve departmental goals and service excellence.
• Assist in training team 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.
INVENTORY & COST CONTROL
• Assist with inventory management, ordering and stock rotation of pastry ingredients and supplies.
• Follow established portion control and costing standards at all times.
• Ensure ingredients for desserts, bakery items and seasonal specials are properly prepared, stored and maintained.
• Support efforts to minimise food waste while maximising product quality and operational efficiency.

Work arrangement
No