77 Head Pastry Chef jobs in Singapore

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

The ideal candidate will have a passion for delivering exceptional culinary experiences. This role involves overseeing the daily operations of a restaurant, ensuring seamless front-end and kitchen activities.

Maintaining strict adherence to high food preparation and serving standards is essential. The selected individual will uphold exceptional standards of hygiene, quality control, health, and safety throughout the kitchen and front-of-house areas.

• Key Responsibilities:
• Oversee restaurant operations, managing both front-end and kitchen functions.
• Ensure compliance with industry-recognized food preparation and serving standards.
• Maintain impeccable standards of hygiene, quality control, health, and safety in the kitchen and front-of-house areas.
• Required Skills and Qualifications:
• Minimum 1 year experience in a similar role.
• Training provided for Diploma in Culinary Arts.
• Benefits:
• 6 Days work week.
• Split Shift Schedule (10:30am - 2:30pm & 5pm - 9pm).
• Others:
• Candidates should be able to effectively manage their time and prioritize tasks.
• Team players are encouraged to apply.

Culinary Arts Professional

As a member of our culinary team, you will be responsible for assisting our chefs in preparing high-quality dishes. Your attention to detail and ability to work well under pressure will make you an asset to our kitchen.

• Assist chef in food preparation with focus on quality and presentation.
• Execute food preparation and assist in presentation to ensure high standards are met.
• Organise kitchen stock and ingredients for efficiency and organisation.
• Work with head chef to maintain kitchen cleanliness.

• Passion for Culinary Arts.
• Ability to work rotating roster with flexibility.
• Strive for excellence in quality, presentation, and teamwork.
• Excellent interpersonal and organisational skills.
• Able to work in fast-paced environment with attention to detail.
• Certification in Culinary beneficial but not required.

• Opportunities for growth and development within the company.
• Staff discounts at restaurants.
• Competitive 5-day work schedule with 2 days off.

As a Pastry Commis, you will be responsible for hands-on production of pastries in our central kitchen team. You will have the opportunity to learn advanced pastry techniques and contribute to the smooth daily operations of our kitchen.

The role involves:

• Carrying out daily pastry production tasks such as weighing ingredients, cookie cutting and dough portioning, and choux pastry production.
• Assembling and decorating pastries with precision and creativity.
• Ensuring consistency in taste, texture, and presentation of all pastries.
• Supporting pastry chefs with additional production tasks as required.
• Maintaining workstation cleanliness and organization throughout the day.
• Participating in end-of-day kitchen cleaning and equipment maintenance to ensure hygiene and food safety standards are upheld.

• Prior experience in a pastry or baking environment is preferred.
• A strong interest in pastry arts and a desire to improve technical skills.
• Attention to detail and ability to follow recipes and production schedules accurately.
• Comfortable working in a fast-paced environment with early morning start times.
• Reliable, hardworking, and a strong team player.

• Work schedule: 5.5-day work week with starting times at 6:30am/7:00am.
• Career growth opportunities including skill development, mentorship, and progression within the kitchen team.

As a Pastry Commis, you will be responsible for hands-on production of pastries in our central kitchen team. You will have the opportunity to learn advanced pastry techniques and contribute to the smooth daily operations of our kitchen.

The role involves:

• Carrying out daily pastry production tasks such as weighing ingredients, cookie cutting and dough portioning, and choux pastry production.
• Assembling and decorating pastries with precision and creativity.
• Ensuring consistency in taste, texture, and presentation of all pastries.
• Supporting pastry chefs with additional production tasks as required.
• Maintaining workstation cleanliness and organization throughout the day.
• Participating in end-of-day kitchen cleaning and equipment maintenance to ensure hygiene and food safety standards are upheld.

Requirements

• Prior experience in a pastry or baking environment is preferred.
• A strong interest in pastry arts and a desire to improve technical skills.
• Attention to detail and ability to follow recipes and production schedules accurately.
• Comfortable working in a fast-paced environment with early morning start times.
• Reliable, hardworking, and a strong team player.

Benefits

• Work schedule: 5.5-day work week with starting times at 6:30am/7:00am.
• Career growth opportunities including skill development, mentorship, and progression within the kitchen team.

• Assist the Executive Chef in supervising the daily operations of the pastry kitchen.
• Ensure the quality, consistency, and standards of all pastry and bakery items.
• Conduct regular tastings and inspections to maintain freshness, presentation, and flavor.
• Oversee mise en place preparation to ensure readiness at all times.
• Support the Executive Chef in menu development, inventory management, and procurement of supplies.
• Supervise and guide the pastry team to ensure efficiency and adherence to quality standards.
• Communicate and relay orders effectively to line pastry cooks, ensuring accuracy and timely service.

• Minimum of 5 years' experience as a Pastry Chef, preferably in a luxury hotel environment.
• Strong expertise in pastry cuisine, with specialization in Japanese pastries preferred.
• Sound knowledge of HACCP and food safety regulations.
• Proven ability to manage cost control across food, equipment, labor, and waste, in line with quality and financial objectives.
• Experience in consistently producing high-quality pastries in a high-volume, luxury setting.
• Strong knowledge of local ingredients and seasonal produce.
• Proactive leader with the ability to inspire and manage a team independently.
• Creative, innovative, and skilled in pastry artistry, with sugar and chocolate work highly desirable.
• Demonstrates genuine passion for pastry, menu development, and culinary excellence.

• 5 Days Role, 2 Random Off Day ( Day Shift 55 Hours / Week )
• Starts at 8am, end work at 4pm/5pm
• Central Kitchen at Jurong East, Singapore
• Shuttle Service at Lakeside MRT, Singapore
• Gross Salary include OT Paid: $3,000 - $3,500
• Possess Degree Certificate in Pastry Skills or Culinary Art.
• Able to work on weekends / public holidays
• Daily production of pastry products in accordance with specifications from recipes

• Developing and preparing a variety of pastries, cakes, and other desserts according to recipes and customer preferences
• Ensuring the consistent quality, presentation, and timely delivery of all pastry items
• Maintaining a clean and organised work station, following all food safety and hygiene regulations
• Collaborating with the production team to create innovative seasonal menus and specials
• Providing training and guidance to junior pastry team members
• Monitoring inventory levels and placing orders for necessary ingredients and supplies

• At least 5 years of experience as a Pastry Chef or in a similar role, preferably in a high-volume bakery setting
• Strong knowledge of European baking techniques and ingredients
• Excellent attention to detail and the ability to work efficiently under pressure
• Passion for creating visually appealing and delicious pastries and desserts
• Commitment to upholding high standards of food safety and hygiene
• Ability to work collaboratively as part of a team and mentor junior staff

• Develop and plan a range of pastries, bread, and bakery products
• Prepare pastries according to our quality standards and standard operating procedures (SOPs)
• Establish standards and practices to ensure product quality
• Conduct R&D for continuous improvement and new recipe development
• Stay up-to-date with the latest trends and techniques in the pastry industry
• Provide and manage costings for recipes and products
• Train and manage new staff on all SOPs
• Responsible for managing inventories and stock-taking
• Assist with ad hoc duties as and when required

• Strong passion for bakery; experience in pastries would be an added advantage
• Able to work rotating shifts
• Excellent interpersonal and organisational skills
• Diploma/certificate in a bakery-related field
• Minimum of 5 years of relevant experience
• Able to work in fast-paced environments and meet production deadlines