Pastry Chef
Salary Range: $3,000 – $4,000
Required Qualifications:
Job Specifications:
- Prepares desserts for guests
- Manages budget, inventories and staff of the dessert kitchen
- Plans dessert menus
Personal Qualities/Attributes:
- Creativity
- Able to supervise staff
Possible career paths:
Have an affinity for making chocolates and cakes? Perhaps a career as Pastry Chef could be meant for you. Award winning twin chefs Ivy and Nicole Wong share with us some thoughts.
How We Began
‘We started as waitresses at a hotel where they had lots of beautiful pastries and desserts. We wanted to learn how to make them and asked for a transfer. The rest is history.’
The Job
‘The hours are long but we enjoy working with chocolate and pastry. When you like what you do, you don’t feel time pass. We were champs at the Salon Cuisinaire Mondial ’05 and overall champion in the International Buffet at the Emirates Salon Culinaire ’05. We also got two golds at Expogast 2006 Culinary World Cup, Luxembourg.’
‘We felt honoured to be mentioned by PM Lee in his national day address but fame is fleeting. Helping Singapore win, traveling to places that we would otherwise not have gone to, meeting top world-class chefs and having people tell us that they like our pastries is enough for us.’
The Way To Go
‘As trainees, we worked from ground up and asked questions whenever we thought it appropriate. We wanted to learn everything. At times, we felt like odd-job labourers. Guess that is the price for tuition. Today, we are still asking questions – not just from our colleagues but from our trainees.’
‘Mistakes are the steps that bring us nearer success. We have seen cheese destroyed in cheesecakes when they turned grey or when salt was used instead of sugar for mousse. Life is too short for crying over spilt milk – eat dessert or pastry first.’
View Other Jobs In Demand
Have an affinity for making chocolates and cakes? Perhaps a career as Pastry Chef could be meant for you. Award winning twin chefs Ivy and Nicole Wong share with us some thoughts.
How We Began
‘We started as waitresses at a hotel where they had lots of beautiful pastries and desserts. We wanted to learn how to make them and asked for a transfer. The rest is history.’
The Job
‘The hours are long but we enjoy working with chocolate and pastry. When you like what you do, you don’t feel time pass. We were champs at the Salon Cuisinaire Mondial ’05 and overall champion in the International Buffet at the Emirates Salon Culinaire ’05. We also got two golds at Expogast 2006 Culinary World Cup, Luxembourg.’
‘We felt honoured to be mentioned by PM Lee in his national day address but fame is fleeting. Helping Singapore win, traveling to places that we would otherwise not have gone to, meeting top world-class chefs and having people tell us that they like our pastries is enough for us.’
The Way To Go
‘As trainees, we worked from ground up and asked questions whenever we thought it appropriate. We wanted to learn everything. At times, we felt like odd-job labourers. Guess that is the price for tuition. Today, we are still asking questions – not just from our colleagues but from our trainees.’
‘Mistakes are the steps that bring us nearer success. We have seen cheese destroyed in cheesecakes when they turned grey or when salt was used instead of sugar for mousse. Life is too short for crying over spilt milk – eat dessert or pastry first.’
View Other Jobs In Demand
