258 Bread Bakers jobs in Singapore

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Job Descriptions:

· Operating and managing the pastry section of the kitchen and liaising with the Management and chef to ensure a successful working environment.

· Preparing ingredients and handling baking and other kitchen equipment.

· Creating pastries, bread & other baked goods and desserts, by following set recipes.

· Developing new recipes for seasonal menus.

· Decorating pastries and desserts to ensure beautiful and tasteful presentation.

· Monitoring the stock of baking ingredients.

· Ordering new supplies, ingredients, and suggesting equipment for the pastry section, when needed, and within budget.

· Ensuring food storage, handling & hygiene, and the pastry section of the kitchen adheres to safety and health regulations.

· Maintain collaborative working relationships with colleagues and continual improvement through guests' feedback

· Perform any other duties as and when required by the Management.

Job Requirements:

• Minimum 2 years' relevant experience.

• At least secondary school education, a qualification in pastry/bakery and a valid food safety & hygiene certificate

• Willing to work on weekends and public holidays.

• Able to work independently and support other team members proactively in a fast-paced environment

We are seeking a passionate and skilled Pastry Chef to lead our pastry operations. This role involves creating a range of desserts and baked goods while spearheading research and development (R&D) efforts to introduce new recipes, seasonal offerings, and innovative menu concepts that align with the cafe's brand identity.

• Pastry Production
  
  Prepare, bake, and present a variety of pastries, desserts, breads, and other baked items.

Ensure consistency in taste, quality, and presentation standards.

Oversee daily operations of the pastry section, ensuring efficiency and cleanliness.
- Research & Development (R&D)

Develop new recipes and dessert concepts aligned with market trends, customer preferences, and Cafe Wabi Sabi's unique style.

Conduct trials, testing, and refinement of recipes to achieve optimal flavor, texture, and presentation.

Collaborate with management to design seasonal or special menus, incorporating innovative ingredients and sustainable practices.

Stay updated on global pastry trends, techniques, and innovations to maintain competitive edge.
- Quality & Operations

Monitor ingredient inventory, sourcing, and cost control to ensure sustainability and minimize wastage.

Ensure compliance with food safety, hygiene, and health standards.

Train and mentor junior staff in pastry skills, techniques, and creative development.

• Diploma or certification in Pastry Arts, Culinary Arts, or related field.
• Proven experience as a Pastry Chef or in a similar role within cafes, restaurants, or bakeries.
• Strong knowledge of pastry techniques, flavor pairings, and dessert plating.
• Creative mindset with a passion for innovation and R&D in pastry development.
• Strong organizational, time-management, and leadership skills.
• Ability to work under pressure in a fast-paced environment.

• Maintain day to day operations in the kitchen

• Ensure inventory is fully stocked

• Preparation of Pastry components

• Assist in applying finishing touch to pastries

• Maintain cleaniness and production flow of kitchen

• Opportunity to showcase talent in creating flavors

• Opportunity to par-take in events

Job Descriptions:

• Operating and managing the pastry section of the kitchen and liaising with the Management and chef to ensure a successful working environment.

• Preparing ingredients and handling baking and other kitchen equipment.

• Creating pastries, bread & other baked goods and desserts, by following set recipes.

• Developing new recipes for seasonal menus.

• Decorating pastries and desserts to ensure beautiful and tasteful presentation.

• Monitoring the stock of baking ingredients.

• Ordering new supplies, ingredients, and suggesting equipment for the pastry section, when needed, and within budget.

• Ensuring food storage, handling & hygiene, and the pastry section of the kitchen adheres to safety and health regulations.

• Maintain collaborative working relationships with colleagues and continual improvement through guests' feedback

• Perform any other duties as and when required by the Management.

Job Requirements:

• Minimum 2 years' relevant experience.

• At least secondary school education, a qualification in pastry/bakery and a valid food safety & hygiene certificate

• Willing to work on weekends and public holidays.

• Able to work independently and support other team members proactively in a fast-paced environment

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Pastry Chef. He/ she will assume the responsibility for the "on the job" training function.

What will you be doing?

As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist the Executive Pastry Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods and report to Executive Pastry Chef on irregular items
• Ensure the Cooks follow standard recipes and methods of preparation.
• Assist the Executive Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
• Discuss with the Executive Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Director of Culinary/ Executive Chef in the absence of the Executive Pastry Chef.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with Food & Beverage team on guests' comments and follow up with necessary action.
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
• The Pastry Chef is responsible for food purchases in the absence of the Executive Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all team members on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on off-site events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable about hotel's occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, report to the Executive Pastry Chef faults and problems to be solved.
• Prepare the necessary work orders for the Engineering department.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Select team members who display qualities and attributes that reflect the department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
  Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2 to 3 years of experience as Pastry Sous Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
• Good command in English, both verbal and written to meet business needs.
• Up to date with local sanitation regulation.
• Possess a valid Food Hygiene certificate.
• Knowledgeable in HACCP.
  Work experience in similar capacity with international chain hotels.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all

Olivia Restaurant is looking for Pastry chef / Demi chef

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Working Location: near Tai Seng MRT

Job Types: Full-time, Contract, Internship

Pay: $2, $3,000.00 per month

Work Location: In person

Position: Pastry Chef (Patissier) (Job ID: 19903)

• Orchard

Job Description:

• Prepare cakes and pastries according to standardized recipes
• Ensure consistent quality, presentation, and portion control of all pastry items
• Perform all pastry-related tasks, including baking, assembling, and finishing
• Collaborate with kitchen team to support overall production needs
• Maintain a clean and organized pastry station
• Follow all food safety and hygiene standards as per Singapore regulations
• Support daily kitchen operations as needed

Job Requirements:

• Minimum 2–3 years of hands-on pastry experience in a bakery, café, or hotel setting
• Proficient in cake and pastry preparation, including finishing and decoration
• Able to follow precise recipes and instructions without deviation
• High attention to detail and commitment to maintaining product quality
• Flexible and adaptable; able to work across various pastry production processes
• Positive attitude and strong teamwork skills
• Basic understanding of food hygiene and safety procedures
• Fluent in Mandarin is an advantage – to liaise with Mandarin speaking partners, suppliers, or internal teams
• Possess Food hygiene and safety Certificate

Nice to Have:

• Experience in Japanese or European pastry production
• Familiarity with Japanese-style pastries and presentation
• Previous work experience in a structured kitchen environment
• Japanese speaking skill will be an added advantage to liaise with Japan HQ and Japanese speaking counterparts

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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