248 Head Pastry Chef jobs in Singapore

Job Responsibilities

• Oversee day to day overall kitchen operations
• QC and ensure high quality and consistency of all cakes
• Analyse customers' feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Lead, train and manage new employees and provide ongoing training for all staff
• Create new seasonal cakes and menus
• Recruiting, hiring and training when needed
• Monitoring and controlling stock levels
• Maintain food cost margins within given range
• Efficient manpower planning and rostering

Requirements:

• At least 5 years of culinary experience with 3 years of supervisory experience. Experience in a cake shop/ pastry setting is a bonus
• Extensive food knowledge and creativity
• Experience in maintaining rigorous high quality and safety standards
• Strong leadership, self-motivated and good people skills
• Team player with a good learning attitude

Job Types: Full-time, Permanent

Pay: $3, $4,500.00 per month

Benefits:

• Employee discount
• Flexible schedule
• Food allowance
• Health insurance

Work Location: In person

Job Summary:

We are looking for an experienced and innovative Pastry Head Chef to lead the pastry team in our central kitchen, which supports multiple high-volume bakery outlets. The ideal candidate will have a strong foundation in artisan pastry production, team leadership, and quality control, with a passion for maintaining consistency while driving creativity and efficiency.

Key Responsibilities:

• Oversee and manage daily pastry production operations in the central kitchen, ensuring consistent

quality and output across all outlets.

• Lead and mentor a team of pastry chefs and bakers, including scheduling, training, and performance

management.

• Design, develop, and improve pastry products in collaboration with the culinary team, focusing on

taste, texture, and presentation.

• Maintain high standards of hygiene, safety, and food handling in accordance with HACCP and local

regulations.

• Monitor ingredient inventory, manage orders, and ensure cost control and minimal wastage.

• Ensure all products meet the brand's quality standards and delivery timelines.

• Collaborate with operations and outlet teams to respond to feedback and implement improvements.

Requirements:

• Minimum 5 years of experience in a similar role, preferably in a central kitchen or high-volume pastry

production environment.

• Proven leadership and team management skills.

• Deep knowledge of pastry techniques, baking processes, and ingredient functions.

• Strong organizational skills and attention to detail.

• Ability to work under pressure and manage multiple tasks simultaneously.

• Professional culinary or pastry qualification preferred.

• Familiar with food costing, inventory control, and kitchen documentation.

What We Offer:

• Competitive salary and performance-based incentives

• Career growth opportunities within an established F&B group

• Staff meals and other employee benefits

• Supportive and collaborative work environment

Job Summary:

We are looking for an experienced and innovative Pastry Head Chef to lead the pastry team in our central kitchen, which supports multiple high-volume bakery outlets. The ideal candidate will have a strong foundation in artisan pastry production, team leadership, and quality control, with a passion for maintaining consistency while driving creativity and efficiency.

Key Responsibilities:

- Oversee and manage daily pastry production operations in the central kitchen, ensuring consistent

quality and output across all outlets.

- Lead and mentor a team of pastry chefs and bakers, including scheduling, training, and performance

management.

- Design, develop, and improve pastry products in collaboration with the culinary team, focusing on

taste, texture, and presentation.

- Maintain high standards of hygiene, safety, and food handling in accordance with HACCP and local

regulations.

- Monitor ingredient inventory, manage orders, and ensure cost control and minimal wastage.

- Ensure all products meet the brand's quality standards and delivery timelines.

- Collaborate with operations and outlet teams to respond to feedback and implement improvements.

Requirements:

- Minimum 5 years of experience in a similar role, preferably in a central kitchen or high-volume pastry

production environment.

- Proven leadership and team management skills.

- Deep knowledge of pastry techniques, baking processes, and ingredient functions.

- Strong organizational skills and attention to detail.

- Ability to work under pressure and manage multiple tasks simultaneously.

- Professional culinary or pastry qualification preferred.

- Familiar with food costing, inventory control, and kitchen documentation.

What We Offer:

- Competitive salary and performance-based incentives

- Career growth opportunities within an established F&B group

- Staff meals and other employee benefits

- Supportive and collaborative work environment

Lead our team of dough whisperers and spread the love of good bakes!

Position: Head Chef (Pastry)

Location: Singapore

Department: TBB

Reports To: TBB General Manager

Overview:

The Head Chef (Pastry) will lead the creation, development, and execution of Tiong Bahru Bakery’s pastry programme across all outlets in Singapore, with advisory scope for overseas locations. This role is central to delivering the brand’s identity through refined, creative, and consistently high-quality pastry offerings. The ideal candidate is a technically excellent pastry chef with a deep understanding of French patisserie, an appreciation for Asian culinary culture, a flair for innovation, and a proven ability to lead and inspire kitchen teams at scale.

Responsibilities:

Strategic Leadership:

• Define and lead the pastry strategy to support TBB’s vision as a leading artisanal lifestyle F&B brand.
• Stay ahead of global and regional patisserie trends to inform product innovation and team development.
• Work closely with the General Manager, Marketing, and Operations to align pastry output with brand campaigns and seasonal initiatives.

Operational Excellence:

• Oversee and support the day-to-day execution of pastry production at the Central Kitchen.
• Standardise recipes, processes, and presentation guidelines to ensure quality and consistency across all markets.
• Collaborate with the Supply Chain & Logistics team to manage ingredient selection, procurement, and inventory planning.

Innovation and Product Development

• Lead the development of core, seasonal, and limited-time-only (LTO) pastry items that reflect TBB’s philosophy—combining French technique with influences from local markets.
• Run R&D trials, taste panels, and pilot rollouts for new creations.
• Continuously refine and optimise existing products based on performance data and customer feedback.

Collaboration and Cross-Functional Coordination:

• Coordinate with Marketing to develop compelling narratives for pastry launches.
• Work with Finance to model cost implications of new products and manage gross profit targets.
• Partner with Operations to ensure new products are executable at scale, with minimal friction.

Team Leadership and Development:

• Lead and mentor the Central Kitchen Pastry Team and provide guidance to outlet FOH and BOH teams.
• Build a culture of pride, craftsmanship, and curiosity across the pastry function.
• Develop training modules to elevate skills, building strengths and capabilities within the team.

Regulatory Compliance and Quality Assurance:

• Conduct regular quality audits and pastry-focused reviews across outlets.
• Ensure all pastry products meet food safety regulations and brand standards.
• Maintain strict hygiene standards across all production environments.

Key Tasks:

• Design and roll out TBB’s quarterly pastry calendar, covering core, seasonal, and LTO products.
• Own recipe development, costing, and documentation for all new pastries.
• Evaluate pastry performance and customer feedback to inform future iterations.
• Support Central Kitchen Pastry production, including training, troubleshooting, and quality control.
• Serve as a key brand ambassador for pastry, representing TBB in media, collaborations, and industry events as needed.

KPIs:

• New Product Performance (%): Sales performance of new pastry items relative to target, within 3 months of launch.
• Food Cost of Sales (COS %): Pastry COS relative to budget and forecast.
• Customer Satisfaction Score (CSAT %): CSAT for Pastry items, tracked monthly.
• eNPS (Employee Net Promoter Score #): Engagement and satisfaction levels of Pastry Team members.

Qualifications:

• Diploma or Degree in Pastry Arts, Baking, or Culinary Arts.
• Minimum 6–8 years of pastry experience, with at least 3 years in a leadership or executive pastry chef role.
• Mastery of classic and modern French pastry techniques, with a portfolio to match.
• Strong understanding of ingredient sourcing, production scaling, and food cost management.
• Demonstrated experience in product innovation and high-volume execution.
• Excellent leadership, coaching, and communication skills.

• Leading the production team to ensure all products are made to specification and are consistently of high quality.
• Maintaining accurate records of inventory, stock levels and sales data.
• Supervising the preparation of menu items, including cakes, pastries, bread and other baked goods.

• A Certificate in Culinary Skills or its equivalent.
• A minimum of 1 year working experience in a similar role.
• Excellent leadership and communication skills.

We look forward to hearing from you!

As a Food and Beverage Trainer, you will be responsible for providing high-quality academic and lab instruction to students. You will ensure that students comply with food safety procedures and maintain a clean learning environment.

The effectiveness of written scripts is assessed, and revisions are suggested to improve presentation and engagement. The highest standards must be met in all projects.

Key Performance Indicators:

• Developing recipes and maintaining recipe standards
• Keeping neat and accurate records of curriculum under review
• Promoting and instilling high standards of food & beverage safety, hygiene, and cleanliness
• Encouraging students to participate in f&b competitions
• Executing student evaluations and grading SOPs accurately as scheduled

Requirements:

• Highly effective communication and interpersonal skills
• Ability to work independently and as part of a team
• Excellent time management and organizational skills
• Knowledge of food safety procedures and regulations
• Experience in teaching or training

Benefits:

• Opportunity to develop and enhance your teaching and training skills
• Chance to work with a talented team of professionals
• Competitive salary and benefits package

Others:

Good performance is recognized and celebrated, while poor performance is addressed and counselled.

We are launching a vibrant new establishment in one of Singapore's busiest districts. The role of a Commis Chef offers hands-on experience in food preparation, cooking, and kitchen hygiene.

• Assist in the preparation and cooking of ramen and other Japanese dishes according to established recipes.
• Maintain high standards of food hygiene and kitchen cleanliness.
• Support senior chefs in daily kitchen operations.

• 3 years of relevant culinary experience (training will be provided).
• A strong interest in culinary arts and a willingness to learn.
• A team player with a positive and respectful attitude.

Position: Head Chef (Bakery Café Launch in Singapore) (Job ID: 19902)

• Leadership opportunity
• Start-up bakery experience in a big group company
• Pioneer member of the team

Company: Bakery Cafe

Location: Orchard (Near MRT Station)

Job Description:

• Supervise day-to-day kitchen operations in coordination with the Store Manager
• Oversee the preparation and execution of all food and bakery items in accordance with established recipes (developed by the Executive Chef)
• Maintain quality, consistency, and presentation of all dishes and baked goods
• Collaborate with the Executive Chef on recipe development and menu suggestions
• Train and guide kitchen and bakery staff on preparation standards and hygiene protocols
• Ensure food safety, cleanliness, and compliance with Singapore regulations
• Assist with inventory management and ordering of kitchen supplies
• Provide feedback and suggestions to improve kitchen efficiency and product offerings

Job Requirements:

• At least 2-3 years of experience as a Head Chef or Sous Chef , preferably in cafés, bakeries, or hotels
• Ability to handle both hot kitchen and bakery operations
• Strong knowledge of kitchen hygiene and food safety standards
• Hands-on experience with food preparation and supervision of kitchen staff
• Able to speak Mandarin is an advantage to liaise with Mandarin-speaking partners, suppliers, or internal teams
• Collaborative and proactive attitude; ability to work closely with Japanese management
• Capable of executing recipes precisely while suggesting improvements when needed
• Flexible, team-oriented, and able to thrive in a start-up environment
• Experience in hotels or Western-style cafés/bakeries is preferred
• Possess a food hygiene and safety Certificate
• Background in both culinary and bakery operations
• Experience in hotel kitchens or similar structured environments
• Familiarity with Japanese cuisine or bakery products is a plus
• Japanese speaking skills will be an added advantage to liaise with the Japan HQ and Japanese-speaking counterparts

Interested applicants please send your resume to jingling at pasona.com.sg with email subject header "Job Application for Head Chef (Bakery Café Launch in Singapore) (Job ID: 19902) ".

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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Volunteer: Amazonian Forest Foods and Culinary Arts in Ecuador
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Volunteer: Amazonian Forest Foods and Culinary Arts in Ecuador
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Volunteer: Amazonian Forest Foods and Culinary Arts in Ecuador
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Founder of Global Nomadic & Foxman Frames
Location : Tena, Ecuador
Duration : minimum 4 weeks
Start Dates : Start dates are each month, enquire with us when applying.
Cost : $500 for the 1st week + $350 for each additional week
Fee Includes: all food, accommodation, pre-departure + in-country support, orientation and all project related activities
Does not Include: flights, airport pickup, travel insurance, personal spending, visas and vaccinations
Benefits
Learn about Ecuadorian culinary arts, with a focus on the unique interculturality and sustainability of the field
Sample and learn about some of the thousands of fruit, vegetable, nut, spice, and insect species
Collaborate with farmers on projects to diversify and add value to their agroforestry farms, and research domestic and international markets for local products
Opportunity to organize Farm to Table (Forest to Table) meals to help rural families and associations showcase the riches of the forest and educate others about traditional Amazonian foods
In addition to culinary arts and agriculture, opportunity to learn about indigenous rights, ecotourism, Fair Trade and organic certifications, social entrepreneurship, and community tourism projects
Research +amp; dissertation support available with partner organizations and universities, if requested.
Keywords: culinary arts, forest foods, sustainable agriculture, organic agriculture, herbalism, ethnobotany, clinic, hospital placement, internship, medicine, emergency medicine, traditional healing, indigenous rights, agroforestry, biodiversity, sustainable development, research, community development, economic development, climate change.
Please note:
This opportunity is designed to give you the contacts and experience to help further your career. You are not replacing any member of staff, but helping alongside them, whilst learning new skills.
Simply click the APPLY Button
to submit your application, and ask as many questions as you need.
Introduction
The Amazon rainforest is one of the most biodiverse ecosystems in the world with over 40,000 plant species and 2.5 million insect species! Also, there is said to be over 3,000 edible fruit species. Many indigenous communities have recipes for preparing fish, meat, beverages, fruits, and starches that were passed down through generations .
Many farming families, organizations, and community associations are working hard to re-value and preserve traditional Amazonian dishes while also adding a modern, culinary flare to the food. In this internship, interns learn about the endless amount of edible species that exist in the Amazon (including insects, fruits, herbs, and spices) and how these products can support local economies in an environmentally-friendly and sustainable way.
Internships Begin With An Orientation In The City Of Tena. After, Interns Spend The First Few Weeks Getting To Know Their Host Family And Internship Placements. Depending On The Needs Of The Placement, Potential Internship Activities Include
Learn from local farmers and cooks about the intersection between ancestral farming/hunting/fishing practices and how they connect to modern cuisine and income-generation projects
Identify edible and medicinal plants and understand their importance in traditional cooking and medicine
Prepare traditional dishes with locals and experiment by adding different flavors and spices
Contribute to work in the chakra (traditional agroforestry farm) by planting, weeding, and harvesting products
Create and/or clear trails in medicinal plant gardens or chakras with locals
Support eco-toursim projects and guide visitors as they learn about forest foods, traditional Amazonian dishes, and agroforestry systems
Research local Amazonian products and national and international markets where they can be sold
Interns live with host families, allowing them to forge meaningful connections with locals during their time in the Amazon. Most host families live in rural communities close to the forest, and many have their own agroforestry farms and invite interns to join them when they plant, weed, and harvest Some of the amazing products you will get to learn about and experiment with include ishpingo (Amazonian cinnamon), ajo de monte (wild garlic), sacha inchik (Amazonian wild peanut), chontacuro (grub), chonta (a palm fruit), and locally-grown tumeric and ginger.
Please note:
all information above is subject to change. Please check the most up to date information on the Global Nomadic website when applying. Simply follow the link on the Apply Button above.
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Industries Environmental Services and International Trade and Development
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