Job Title: Chef de Partie (CDP) – Mr Bucket Chocolaterie

About Mr Bucket Chocolaterie

Mr Bucket Chocolaterie is a Singapore craft chocolate brand focused on creating thoughtful chocolate experiences using cacao sourced sustainably from the region. Our chocolate cafés, retail spaces, and production kitchens celebrate craftsmanship, quality ingredients, and meaningful storytelling. The kitchen team works closely with our chocolate production unit to create pastries, plated desserts, and café offerings that complement our chocolate identity.

Job Scope / Key Responsibilities

1. Daily Production & Food Preparation

• Prepare and execute daily mise en place for pastries, desserts, breads, and café items.

• Ensure consistent quality, taste, and presentation according to Mr Bucket’s standards.

• Follow recipes and SOPs while maintaining accuracy and craftsmanship.

2. Station Management

• Manage assigned kitchen stations (pastry, chocolate dessert station, or hot/cold kitchen depending on assignment).

• Ensure the station is clean, organised, and fully stocked throughout service.

• Assist in smooth kitchen operations during busy periods.

3. Quality & Hygiene Standards

• Adhere strictly to food hygiene, safety guidelines, and cleanliness as required by SFA.

• Maintain proper storage, labelling, and rotation of ingredients (FIFO).

• Conduct regular checks to ensure freshness and minimise wastage.

4. Collaboration & Support

• Work closely with the Head Chef, Head Baker, and chocolate production team.

• Support new menu launches, seasonal items, and product testing.

• Assist other stations when required to ensure efficient workflow.

5. Inventory & Cost Management

• Assist with monitoring stock levels and updating kitchen inventory.

• Handle ingredients responsibly to reduce wastage.

• Report low-stock items or equipment issues promptly.

6. Customer Experience (Where Applicable)

• Engage guests during tastings, events, or product introductions when needed.

• Represent the brand with professionalism and hospitality.

7. Additional Duties

• Participate in trainings, briefings, and performance evaluations.

• Assist with kitchen opening/closing procedures.

• Perform any other duties assigned by the Head Chef or management.

Requirements

• At least 2–3 years of experience as a CDP or Demi Chef, preferably in pastry, bakery, café, or dessert kitchens.

• Strong foundation in pastry, dessert, or bakery techniques (depending on role focus).

• Able to work in a fast-paced, high-volume environment.

• Willing to work shifts, weekends, and public holidays.

• Positive attitude, team player, and passion for craftsmanship and quality ingredients.