Pastry Chef (Chef de Partie or Junior Sous Chef)
$ 2,600 - $ 2,600 / Per Mon
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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 or Junior Sous Chef) with THE PROVIDORE SINGAPORE, you will work closely with the Head Pastry Chef and the Pastry team. 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 standard operating procedures 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 the appropriate equipment to control and achieve the correct temperature to make baked goods, e.g. pastry products.
Shape dough to prepare different types of pastries, cakes, desserts, etc.
Learn the importance of using the correct cookware and bakeware, quality checks and control, handling, and storing of ingredients.
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.
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.
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)
We look forward to receiving your application, and the opportunity to meet you!
THE PROVIDORE SINGAPORE (Pastry Kitchen)
Job Description:
In your role as a Pastry Chef (Chef de Partie or Junior Sous Chef) with THE PROVIDORE SINGAPORE, you will work closely with the Head Pastry Chef and the Pastry team. 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 standard operating procedures 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 the appropriate equipment to control and achieve the correct temperature to make baked goods, e.g. pastry products.
Shape dough to prepare different types of pastries, cakes, desserts, etc.
Learn the importance of using the correct cookware and bakeware, quality checks and control, handling, and storing of ingredients.
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.
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.
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)
We look forward to receiving your application, and the opportunity to meet you!
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