The Chef de Partie (Pastry) is responsible for preparing, baking, decorating and presenting pastries, desserts, breads and other sweet items to Shangri-La’s quality standards. Candidates should have professional pastry or culinary training and relevant experience in a hotel, resort, bakery or restaurant kitchen. Strong knowledge of pastry techniques, food safety, hygiene and kitchen equipment is expected. The role requires accuracy, creativity, consistency and the ability to follow recipes while managing production deadlines. Candidates should work well within a multicultural team, maintain an organized workstation, control food waste and support senior chefs with menu preparation and daily operations. Flexibility to work shifts, weekends and public holidays is normally required.
Shangri-La is a luxury hospitality group founded in Singapore and known for its hotels, resorts and serviced residences across Asia, the Middle East, Europe, North America and other international markets. The group operates properties under the Shangri-La, Shangri-La Far Eastern, Kerry Hotels, JEN by Shangri-La and Traders brands. Its hotels generally focus on personalized service, premium accommodation, restaurants, wellness facilities and business or leisure experiences. Shangri-La places strong emphasis on Asian hospitality, guest satisfaction, service excellence and employee development. In Singapore, the company operates Shangri-La Singapore, a large luxury hotel close to Orchard Road, with extensive dining, events, accommodation and recreational facilities. Pastry professionals can gain experience in high-volume hotel production, luxury dining standards, banquets and international culinary operations.
Singapore is a compact, highly connected city-state with strong opportunities in hospitality, food and beverage, tourism, retail, technology and finance. Its multicultural society blends Chinese, Malay, Indian and international influences, reflected in festivals, languages and food. Lifestyle is convenient and urban, with efficient public transport, modern shopping areas, diverse hawker centres, parks and a warm tropical climate. Hospitality employees may find work in hotels, restaurants, bakeries, resorts and catering companies, although competition can be strong. Foreign applicants generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, depending on qualifications, salary and occupation; approval is subject to Singapore’s current regulations. Relocation costs can be significant, particularly rent, so candidates should confirm accommodation, meals, transport, medical coverage, working hours and pass arrangements before accepting an offer. English is widely used in workplaces.
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