127 Head Pastry Chef jobs in Singapore

We are seeking a highly skilled and experienced professional to lead our baking team in Singapore.

• Attend daily production meetings to discuss inventory, ordering, and production plans.
• Manage and coordinate the baking staff to ensure smooth operation of the bakery.
• Oversee the cleaning and preparation of all baking materials for specific jobs.
• Assemble dry and wet goods for production and execute recipes with precision.
• Utilize industrial equipment to facilitate efficient production and handle hot or dangerous items with care.
• Ensure all baked goods are stored and packaged properly and adhere to health, sanitation, and safety protocols.

The ideal candidate will be responsible for overseeing daily operations, ensuring high-quality products, and maintaining a safe working environment.

• Ability to work from 4am to 2pm.
• Preferably with 2-3 years of experience as a Head Baker.
• Experience with baking continental bread (sourdough, baguette, brioche, loafs, buns/rolls).
• Familiarity with professional kitchen equipment, including mixers, blenders, and dough sheeters.
• Understanding of food safety practices.
• Availability for a 6-day work week, including weekends and holidays.

• Festive Bonus
• Sales Incentives
• Dental, Health & Medical Reimbursements
• 13th Month Bonus

We offer a competitive salary, excellent benefits, and opportunities for career growth and development.

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.

Professional Culinary Instructor Role

Our organization is seeking a qualified Professional Culinary Instructor to join our team.

• Teach and conduct professional culinary courses to students, promoting a positive learning environment.
• Supervise and manage the day-to-day operations of our kitchens, ensuring efficiency and productivity.
• Maintain the cleanliness and organization of classrooms and bakery facilities.
• Contribute to curriculum development and lesson planning for professional courses.
• Develop and implement assessment and examination procedures for students.
• Evaluate student performance and ensure accurate grading and reporting.

• Degree in Culinary Arts or related field.
• Advanced Certificate in Training and Assessment (ACTA) is mandatory. Applicants without ACTA certification must agree to obtain it within a specified timeframe and serve a bond with the organization upon completion.

• 5 years industry experience in Hotels or Restaurants.
• Relevant experience in area of specialization (e.g. Western, Asian).
• Competence in delivering education in English.
• Creative ability to develop recipes.
• Positive attitude and results-oriented approach.
• Good sense of humor and playfulness.
• International Culinary/Pastry & Bakery competition medals are an advantage.
• Proficient in Microsoft Office System, primarily MS Word and MS PowerPoint.

Key Responsibilities:

• Prepare and cook food to the highest standards.
• Assist head chef in preparing ingredients and cooking.
• Operate kitchen equipment such as grills, fryers etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of the kitchen at all times.

This role is ideal for individuals who are passionate about culinary arts and willing to work in a fast-paced environment. You should be driven, willing to learn and able to commit to rotational shifts, weekends and public holidays.

Job Duties Include:

• Food Preparation : Prepare sauces and seasonings for meals.
• Supporting the Head Chef : Assist in preparing ingredients and cooking under the direction of the head chef.
• Kitchen Operations : Operate kitchen equipment including grills, fryers etc.
• Teamwork : Work collaboratively with the kitchen team to maintain high standards of service and quality.

We are seeking a highly skilled and experienced Pastry Chef Instructor to join our team. The ideal candidate will possess a passion for teaching and mentoring students in the art of pastry and bakery arts.

This role involves delivering high-quality training and instruction to students of all levels, working closely with our curriculum development team to ensure that our programs meet the required quality standards.

The successful candidate will be responsible for maintaining academic standards of delivery in teaching and assessment, ensuring student evaluations and grading SOPs are executed accurately, and promoting high standards of food safety, hygiene, and cleanliness in the working environment.

To succeed in this role, you must have a degree in Culinary Arts/Pastry & Bakery or equivalent qualifications, and possession of an Advanced Certificate in Training and Assessment (ACTA) is mandatory.

If you do not possess the ACTA certification, you will be required to obtain it as part of your professional development. English is also required.

As a Pastry Chef Instructor, you will be able to lead and encourage students to participate in pastry or bakery competitions, upholding high standards of professionalism and excellence.

If you are a motivated and passionate individual who is committed to excellence and student success, we would like to hear from you.

· 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

• 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