Pastry Chef de Partie – 1887 by André

About the role

The Pastry Chef de Partie will lead the 1887 by André pastry kitchen at Raffles Hotel Singapore, ensuring the highest standards of food quality, consistency and guest satisfaction in a historic luxury setting.

Key responsibilities

• Supervise daily pastry kitchen operations, monitoring food quality, freshness, presentation and temperature.
• Conduct yield testing, product identification and enforce proper rotation and labelling of all produce.
• Collaborate with receiving and storeroom teams to verify that incoming goods meet hotel specifications.
• Control portioning, requisitions and receiving to minimise waste and support cost‑control initiatives.
• Update menu recipe costing, assist with menu planning and support F&B promotions.
• Enforce HACCP, National Environmental Agency and hotel hygiene standards across all work areas.
• Participate in staffing, training and development of team members.

Required profile

• Proven experience in a supervisory pastry role within a hotel or fine‑dining environment.
• Strong knowledge of food safety regulations (HACCP) and hotel quality standards.
• Ability to manage inventory, conduct yield testing and control food costs.
• Excellent attention to detail and commitment to delivering premium guest experiences.

Required skills

• Yield testing
• Food cost calculation
• HACCP compliance
• Menu recipe costing
• Food product identification
• Food rotation and labelling