Cook II (Shophouse)

About Shangri-La Singapore

Shangri-La Singapore is a welcoming and caring workplace that values treating everyone with respect and warmth. Nestled within 15 acres of lush greenery near Orchard Road, it offers a peaceful urban retreat with 792 luxury guestrooms and suites, including family-themed accommodations with dedicated amenities.

Role Overview

We're seeking a passionate Cook II specialized in chocolate and pastry production to join our team. The role involves preparing a variety of high-quality chocolate products, desserts, and confections while maintaining strict standards for quality, presentation, and hygiene.

Key Responsibilities

• Prepare and artfully present chocolate products, desserts, pastries, and confectionery following established recipes and quality guidelines.
• Assist in crafting handcrafted chocolates, pralines, bonbons, truffles, decorations, and seasonal specialties.
• Execute chocolate tempering, moulding, enrobing, and finishing techniques to ensure consistent texture, shine, and superior quality.
• Support daily pastry and chocolate kitchen operations to maintain smooth and timely workflow.
• Collaborate with senior chefs on food prep, chocolate production, dessert plating, and menu implementation.
• Create and maintain decorative chocolate garnishes, showpieces, and premium displays for retail and special events.
• Uphold top-tier food safety, hygiene, and sanitation practices throughout all preparation stages.
• Keep the workstation clean, organized, well-stocked, and ensure proper ingredient storage and handling.
• Monitor product freshness, portion sizes, consistency, and visual appeal to optimize guest satisfaction.
• Follow all kitchen policies, operational procedures, and safety guidelines diligently.
• Minimize waste by managing stock rotation and proper handling of ingredients.
• Stay informed on new chocolate trends, techniques, and innovations for continuous product enhancements.
• Perform additional tasks as assigned by chefs or kitchen leadership.

Candidate Requirements

• One to two years of relevant experience in pastry, dessert, chocolate production, or hospitality settings like hotels or restaurants.
• Preferred culinary qualifications in Culinary Arts, Pastry, or Patisserie.
• Practical experience in chocolate tempering, moulding, decorating, or confectionery production is highly desirable.
• Strong passion for craftsmanship in chocolate and dessert creation.
• Knowledgeable in chocolate handling, ingredient functions, and quality control standards.
• Good comprehension of food safety, hygiene, and sanitation regulations.
• Ability to excel in a fast-paced kitchen environment, maintaining precise attention to detail.
• Creative flair and artistic skill in decorating and finishing chocolate products.
• Availability to work flexible schedules including rotating shifts, weekends, and public holidays.