Chef de Partie - Bakery (Conrad Singapore Orchard)
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.
The Chef de Partie (Pastry) is responsible on production of dishes in the pastry kitchen and making sure the high quality as well as timely distribution of the food product originating from the kitchens.

WHAT WILL I BE DOING?

As a Chef de Partie ( Pastry ) , you will be responsible for performing the following tasks to the highest standards:

• Follow proper payroll and uniform procedures.
• Fill store requisition & daily ordering for the Pastry kitchen needs.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen HACCP
• Manage the day to day operations of several area in the pastry kitchen e.g. banquet, Basilico Buffet, a la carte, Dolcetto, Production of chocolates, pastries, fruits and all special orders, including amenities.
• Able to assist when required for a la carte orders in Basilico and Tea Lounge.
• Assist in checking all daily menus for Pastry presentation and delegating the required work amongst the department making sure they are correctly prepared and in the proper amounts, taste & presentation.
• Assume the responsibility for cleanliness, sanitation and neatness of the Pastry department including dry storage, cold storage areas and designated freezers.
• Prepare Pastry food items when necessary for a la carte, Banquet, Dolcetto and special orders.
• Supervise the preparation of assigned cook within his/her section and cold pantry.
• Assume the responsibility of the Junior Sous Chef in his/her absence for all cold food prepared in Banquet, Manhattan, Dolcetto, Tea Lounge, Basilico Buffet and A la Carte.
• Check & fulfill Banquet requirements.
• Able to create new dishes, cakes, pastry, pudding, desserts presentations for a la carte, set menus, buffet and receptions and daily specials.
• Able to plan ahead & organize own & workload of assigned cooks.
• Constantly kept abreast with current trend in pastry and chocolate food presentations, new style of plating, presentation and train his / her staff to follow this sample.
• The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• Ensure proper product storage, following FIFO system.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Work closely with Stewarding, other kitchens for functions or special events
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

As a Chef de Partie ( Pastry ) , you will be responsible for performing the following tasks to the highest standards:

• Follow proper payroll and uniform procedures.
• Fill store requisition & daily ordering for the Pastry kitchen needs.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen HACCP
• Manage the day to day operations of several area in the pastry kitchen e.g. banquet, Basilico Buffet, a la carte, Dolcetto, Production of chocolates, pastries, fruits and all special orders, including amenities.
• Able to assist when required for a la carte orders in Basilico and Tea Lounge.
• Assist in checking all daily menus for Pastry presentation and delegating the required work amongst the department making sure they are correctly prepared and in the proper amounts, taste & presentation.
• Assume the responsibility for cleanliness, sanitation and neatness of the Pastry department including dry storage, cold storage areas and designated freezers.
• Prepare Pastry food items when necessary for a la carte, Banquet, Dolcetto and special orders.
• Supervise the preparation of assigned cook within his/her section and cold pantry.
• Assume the responsibility of the Junior Sous Chef in his/her absence for all cold food prepared in Banquet, Manhattan, Dolcetto, Tea Lounge, Basilico Buffet and A la Carte.
• Check & fulfill Banquet requirements.
• Able to create new dishes, cakes, pastry, pudding, desserts presentations for a la carte, set menus, buffet and receptions and daily specials.
• Able to plan ahead & organize own & workload of assigned cooks.
• Constantly kept abreast with current trend in pastry and chocolate food presentations, new style of plating, presentation and train his / her staff to follow this sample.
• The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• Ensure proper product storage, following FIFO system.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Work closely with Stewarding, other kitchens for functions or special events
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned

A Chef de Partie, serving Hilton Brands is always working on behalf of our Guests and working with other team members. To successfully fill this role ,you should maintain the attitude ,behaviors, skills and values that follow :

• Reading, writing and oral proficiency in the English language.
• 3 years working experience in hotels or similar facilities.
• Knowledge of basic dough, creams, ice cream/sorbet, parfait and mousse, French pastries and bakeries, Viennese and American pastries, pull sugar, cake decorations, wedding cakes, 3D Cakes and show pieces (chocolates, sugar, and others) including baking.
• High level of creativity and able to handle a fast paced environment.
• High level of food safety, hygiene and sanitation.
• Ability to train, organize and plan accordingly.
• Flexible with is schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to swift gear.
• Multi skills: good knowledge of different cuisine, style and technique which allow him to jump in when help is needed to help pastry-bakery colleagues