Pastry Chef de Partie

About us

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

About Publico Ristorante

"PUBLICO," is best described as Singapore’s destination gourmet playground for Italian food, drinks, entertainment and lifestyle. Composed of an eat-in or grab-n-go morning, lunch and daytime gourmet delicatessen that then transforms into an Italian Aperitivo vintage cocktail bar and decadent dessert bar every evening, this Restaurant and Bar brings something to Singapore that the city has not yet seen.

Your day to day

A Pastry Chef De Partie assists in overseeing and directing all aspects of the operation of the pastry kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department.

Kitchen Operation

• Ensure consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Production of menu items for all outlets including bakery items, amenities and garnishes
• Ensure that working areas are always kept clean
• Assist other kitchen staff as need arises
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of desserts – in quality, quantity and safety
• Ensure all desserts are prepared according to specification and served at the correct quality, portion size, and temperature
• Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
• Manage food logs
• Monitor the quality and quantity of food prepared
• Assist in ordering of products, and preparing employee cooks
• Report the need for maintenance to appropriate staff
• Manage production of outlet preparation. Communicate with Outlet Chef when items are low and need to be replenished
• Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely
• Meet with the Chef team to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day

Guest Experience

• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Deliver food of high standard and in accordance with departmental standards and procedures
• Grooming is impeccable and in accordance with ICSRQ personal presentation standards
• Outlet equipment is clean
• Equipment is sorted and stored

People

• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Establishes and maintains effective employee working relationships
• Give appropriate support or guidance to members of kitchen when need arises
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as schedule

Accountability

Report to Sous Chef and Executive Chef

What we need from you

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Problem solving and training abilities.
• High school graduate and above, formal pastry & dessert making qualification preferred
• At least 3 years’ experience in pastry production.

What we offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Uniforms/ Laundry Services
• Midnight Transportation
• Birthday Off
• Learning and Development Opportunities
• Flexi Benefit
• Insurance Coverage
• 50% F&B discount at Hotel’s selected Restaurant
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow. And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.