Chef de Partie (Pastry)

About the role

Don Signature Crab is a popular Singapore seafood and casual-dining concept with a focus on bold flavours and approachable presentations. Our Katong outlet serves a mix of local family dinners, weekend crowds from nearby heartland malls, and evening diners seeking seafood-forward desserts and signature sweets.

The Chef de Partie (Pastry) will be responsible for producing plated desserts, daily bakery items, sauces and garnishes, and ensuring consistent quality during both lunch and dinner services. You will work closely with the Head Chef and Sous Chef to develop seasonal dessert offerings that complement our seafood-forward menu, manage prep lists, and maintain hygiene and portion control standards.

This role is ideal for a pastry cook who enjoys a busy, hands-on kitchen with opportunities to contribute to menu innovation and to take ownership of a pastry station. There is career progression for motivated candidates into senior pastry roles or multi-outlet responsibilities within the group.

About Don Signature Crab

Don Signature Crab is a locally grown F&B brand known for seafood-centric mains and approachable local-Asian flavours. We run a full-service restaurant with in-house dessert and bakery production to complement our core menu. The team values consistency, practicality and steady kitchen development.

What you can expect

• Established local brand with steady weekday and weekend covers
• Central East Coast location with good public transport and parking options
• Opportunity to lead pastry section and develop seasonal desserts
• Training and career progression within a multi-outlet group

Key responsibilities

• Run the pastry station during service: prepare and plate desserts to menu standards
• Produce daily bakery items (bread, tarts, choux, slices) according to production schedules
• Follow recipes and portion controls; ensure consistent taste and presentation
• Manage mise en place and stock levels for the pastry section; prepare prep lists
• Maintain high standards of cleanliness, allergen control and food safety (HACCP)
• Assist Head Chef with dessert menu development, costing and seasonal testing
• Train and mentor junior pastry staff and commis on techniques and plating
• Perform end-of-day checks, rotate and label stock, and report waste or quality issues

Requirements

• Minimum 2–4 years’ experience in pastry or bakery roles, ideally in restaurant, patisserie or hotel kitchens
• Strong practical skills in pastry techniques: baking, laminates, choux, mousses, custards and basic sugar work
• Knowledge of portion control, basic costing and allergen handling
• Able to read and follow recipes, scale batches and maintain consistent output
• Flexibility to work early mornings, evenings, weekends and public holidays on a roster
• Basic knife skills, good sense of timing and ability to work under pressure
• Possess or willing to obtain basic food hygiene certification (WSQ/FSC or equivalent)

How to apply

Send your CV and a brief note about your pastry experience to [email protected] with the subject line "Chef de Partie (Pastry) application – [Your Name]" or apply via the job page.