Pastry Demi Chef de Partie - NoMad Singapore

The Pastry Demi Chef de Partie is responsible for supporting the daily operations of the pastry kitchen, preparing high-quality pastries, desserts, breads and confectionery items in accordance with established recipes, presentation standards and hygiene requirements. This role assists the Pastry Chef de Partie and Pastry Sous Chef in ensuring smooth pastry production, maintaining product consistency, and supporting the execution of desserts across restaurants, banquets, in-room dining and special events. The Pastry Demi Chef de Partie plays a key role in upholding NoMad’s pastry standards, creativity and guest experience through precise execution and attention to detail. MAIN DUTIES & RESPONSIBILITIES The main responsibilities of the Pastry Demi Chef de Partie are summarised below; however, the list is not exhaustive. PASTRY PRODUCTION & OPERATIONS • Prepare and produce pastries, desserts, breads and confectionery items according to standard recipes and procedures. • Support daily pastry kitchen operations to ensure smooth and efficient service. • Assist in preparation for à la carte, banquets, afternoon tea, in-room dining and special events. • Follow recipes, portion control guidelines and plating presentation standards consistently. • Assist in mise-en-place preparation and ensure readiness for daily service. • Support seasonal and special pastry production requirements. QUALITY & PRESENTATION • Ensure all pastry products meet NoMad standards in taste, texture and presentation. • Maintain consistency in all desserts and baked goods produced. • Monitor product quality and make adjustments where necessary. • Ensure proper handling and presentation of finished pastry items before service. • Contribute to maintaining a high level of creativity and innovation in dessert execution. TEAM SUPPORT & DEVELOPMENT • Support senior pastry chefs in supervising daily kitchen operations. • Assist in training and guiding junior team members and commis. • Promote teamwork, collaboration and a positive working environment within the pastry team. • Support onboarding of new pastry team members when required. • Demonstrate leadership through discipline, consistency and positive attitude. HYGIENE, SAFETY & COMPLIANCE • Maintain cleanliness and hygiene of all pastry kitchen areas in accordance with HACCP and FSMS standards. • Ensure proper food safety, sanitation and hygiene practices are followed at all times. • Use and maintain pastry equipment, tools and machinery correctly and safely. • Report maintenance issues, hazards or safety concerns promptly. • Follow all hotel health, safety and fire regulations. COST CONTROL & INVENTORY • Support cost control measures by ensuring efficient use of ingredients and minimising waste. • Assist with stock rotation, ingredient storage and inventory checks. • Ensure proper labelling, storage and organisation of pastry items and ingredients. • Support requisitioning and tracking of pastry supplies when required. COLLABORATION & COMMUNICATION • Work closely with other kitchen sections and stewarding to ensure smooth service operations. • Communicate effectively with senior pastry chefs and culinary team members. • Support coordination for timely delivery of pastry items to service areas. • Participate in kitchen briefings, training and meetings as required. EXPECTATIONS The Pastry Demi Chef de Partie is expected to: • Maintain high standards of professionalism, creativity and precision. • Demonstrate strong attention to detail in all pastry production. • Work efficiently under pressure in a fast-paced kitchen environment. • Be adaptable to changing operational needs and service requirements. • Maintain excellent grooming, hygiene and discipline standards. • Contribute positively to teamwork and kitchen culture. • Junior Secondary / Middle School education or equivalent and above. • Minimum 3 years of pastry or bakery experience in a 5-star hotel or high-end restaurant. • At least 1 year experience as Commis I or equivalent in an international hotel or premium pastry kitchen. • Strong knowledge of pastry techniques including baking, desserts, chocolate work and basic confectionery. • Knowledge of HACCP, food hygiene and sanitation standards. • Valid food hygiene or health certification (where applicable). • Ability to work in a fast-paced, high-pressure kitchen environment. • Strong teamwork, communication and coordination skills. • Culinary or pastry arts training is an advantage.