pastry chef

About our Restaurant

The restaurant shares the same name as the lotus flower in Malay, a significant cultural symbol for various peoples in the Malay Archipelago region. To us, it represents the commonality in our diversity, how we are similar yet different and the beauty of this harmony.

At Seroja, we celebrate the familiar flavours of the Malay Archipelago that we grew up with and are continuously inspired by. Our food and beverages use spices and herbs that are native to the region that give our food its distinctive character.

We take pride in working collaboratively with growers, fishermen, craftsmen, and artisans from around the Malay Archipelago, many of whom are the last bastions of their trade. You’ll find their hard work featured throughout the dining experience as it truly takes a village to make our dreams for Seroja come true.

We are looking for a passionate pastry chef for our pastry programme at Seroja.

All candidates should be experienced, passionate, and have a strong desire to work in the food industry. The role will require candidates to work well in a team and be well-versed in culinary arts.

Job Highlights

• 5 Days work week
• Sunday & Monday off
• 2 Meals provided
• Monthly incentive after probation
• Yearly bonuses
• 14 days Annual Leave
• Medical coverage

Duties will include

• Ensuring their section of the kitchen adheres to safety and health regulations.
• Monitoring stock levels and ordering new stock when required.
• Preparing menus and being involved in R&D.
• Managing food cost with head pastry chef.

The position requires:

• Relevant work experience in a fine dining establishment.
• Keen attention to detail.
• Certificate in Culinary Arts, Pastry-making, Baking, etc.
• Level 1 Food Safety cert by SFA.
• Desire to achieve Michelin star level food.

What we offer:

• 14 days Annual Leave
• AWS
• Full Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Travel to work alongside team for collaboration.
• Soft skills training in communications.
• Staff/team bonding monthly.
• Tips shared among staff.
• Transportation after public transport services are discontinued.