Commis Pastry Chef (5-Star Hotel)

About the role

Join the pastry team at a landmark five‑star hotel in Marina Bay. You will work in a structured pastry brigade producing high-quality viennoiserie, plated desserts, wedding and banquet cakes, and in‑room dining pastry items. The kitchen services include buffet breakfast, a patisserie counter, daily afternoon tea and regular large-scale banquets.

This is an entry-level role ideal for someone with basic pastry training or 1–2 years' experience who wants to learn hotel standards: portion control, consistent yields, food safety and time-critical production. You will be trained in classic techniques (lamination, custards, mousses, glazing) and expected to maintain high standards of presentation across multiple outlets.

We provide on-the-job mentoring, formal technical training opportunities and clear progression paths to Demi Chef de Partie and beyond. The role is fast-paced during peak seasons and requires flexibility for early starts, weekend duties and public holiday rotations.

About Marina Crest Hotel & Residences

Marina Crest Hotel & Residences is a 5‑star international hotel catering to business travellers and tourists in the Marina Bay precinct. The Food & Beverage department operates multiple outlets including a patisserie counter, all-day dining restaurant, banqueting halls and in-room dining services.

What you can expect

• Central Marina Bay location with strong banquet and corporate business
• Structured training and progression within a multi‑outlet hotel group
• Opportunities to work on weddings, high-profile events and seasonal menus
• Competitive allowances and staff benefits typical of a 5‑star property

Key responsibilities

• Prepare and produce pastries, viennoiserie, breads and plated desserts according to standard recipes and production plans
• Portion, weigh and measure ingredients accurately to maintain yield and cost control
• Execute pastry decorations, glazing, piping and finishing to hotel presentation standards
• Support preparation for breakfast buffet, patisserie counter and banquet/catering production
• Maintain cleanliness and organisation of pastry workstations; follow FIFO and storage protocols
• Adhere to HACCP, food safety and personal hygiene standards at all times
• Assist with inventory counts, stock rotation and reporting of ingredient usage and wastage
• Participate in menu trials, tastings and occasional trial shifts as required

Requirements

• Minimum 1–2 years' experience in a bakery, patisserie or hotel pastry kitchen
• Basic pastry skills: dough handling, custards, creams, cake assembly and simple decorations
• Ability to follow recipes, work with precision and maintain consistent portion sizes
• Physically fit for early starts, standing for long periods and lifting ingredient boxes
• Willing to work rostered shifts including early mornings, weekends and public holidays
• Good communication skills in English; ability to follow instructions and accept coaching
• Eligible to work in Singapore (Singapore citizen / PR / valid work pass holder)

How to apply

Please send your CV, availability and 3–5 recent photos of your work to [email protected]. Shortlisted applicants will be contacted for a phone screen.