150 Pastry Arts jobs in Singapore

Job Title: Senior Pastry Arts Specialist

Become a key player in our culinary team as a Senior Pastry Arts Specialist! This role involves preparing and baking high-quality pastries, cakes, and breads to meet customer demands.

Responsibilities:

• Prepare and bake pastries, cakes, and breads according to established recipes and guidelines.
• Maintain the cleanliness and organization of the kitchen area, processing equipment, and cooking utensils at all times.
• Process food according to company and government regulatory controls.
• Evaluate and report any faulty equipment to the superior immediately.
• Comply with hygiene and safety regulations set by the Company, clients, and government.
• Perform any other related duties assigned by the immediate superior.

Requirements:

• A Professional Certificate/NITEC or equivalent qualification in pastry arts or a related field.
• Ability to learn and adapt swiftly in a dynamic environment.
• Effective communication skills with internal and external customers.
• Presentation of a positive and professional attitude at all times.
• Ability to work individually and efficiently in a team.

To succeed in this role, you should possess strong baking skills, attention to detail, and excellent communication skills. If you are a motivated individual who is passionate about baking, we encourage you to apply.

The Role of a Culinary Trainer:

In this position, you will be responsible for delivering hands-on culinary and pastry lessons to students in primary and secondary schools across various locations in Singapore.

• Teaching baking, pastry preparation, cooking techniques, kitchen safety, and food presentation
• Tailoring lessons to inspire interest in the culinary arts and develop foundational skills

The Pastry Junior Sous Chef is responsible for managing and leading the team in the absence of the Head Chef or Sous Chef to ensure a smooth-running culinary operation and maintain the highest standards in the hotel's kitchen.

The ideal candidate will be able to lead by example, motivate and impress upon the team the right attitude and spirit of culinary excellence.

• Maintain all food safety aspects within the hotel operation.
• Recommend improvements to training manuals and standard operating procedures.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets, and keep communication flowing.
• Work on off-site events when requested and complete jobs assigned outside of the kitchen area.
• Be knowledgeable of the hotel's occupancy, events, forecasts, and achievements.
• Work with the Head Chef or Sous Chef on proposing menus as requested in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests' requests and be receptive to constructive feedback.
• Maintain a professional and positive attitude towards team members and supervisors at all times.
• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control, and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Head Chef or Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.

• At least 3 years as a cook in a hotel or individual restaurant with high standards or in a similar capacity.
• At least 1 year in a supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design, and food promotions.
• A hands-on trainer who coaches and leads by example, motivates, and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure, and able to solve problems.
• Knowledgeable in food safety and HACCP principles.

The successful candidate will have the opportunity to work in a dynamic and fast-paced environment, with opportunities for career advancement and professional growth.

We offer a competitive salary and benefits package, including a comprehensive training program and ongoing support and development opportunities.

As a member of our team, you will be part of a diverse and inclusive workforce, with opportunities to contribute to our company's values and mission.

Join us and become part of a team that is passionate about delivering exceptional guest experiences and creating memorable moments every day.

We are seeking a skilled and motivated professional to join our team as a Chef. The ideal candidate will possess a passion for culinary excellence and be able to develop and execute menus that meet high standards.

Key Responsibilities:

1. To develop and execute menus that meet the highest standards of quality, presentation, and taste.
2. To lead a team of cooks in preparing meals for customers, ensuring timely delivery and maintaining high-quality standards.
3. To maintain a clean and safe kitchen environment, adhering to health and safety regulations.

The successful candidate will have:

• A degree or certification in culinary arts.
• At least 2 years of experience in a commercial kitchen.
• Excellent leadership and communication skills.
• Able to work well under pressure and maintain a calm demeanor in fast-paced environments.

As a valued member of our team, you will enjoy:

• A competitive salary package.
• Ongoing training and development opportunities.
• A positive and supportive work environment.

We pride ourselves on providing an inclusive and diverse workplace culture that values innovation, creativity, and teamwork. If you are a passionate and dedicated individual who shares our vision, we would love 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

We are seeking a talented Pastry Chef to join our team at Konditori Artisan Bakes in Kampong Glam. As a fulltime Pastry Chef, you will be responsible for creating and executing a range of delectable pastries and desserts that showcase our commitment to authentic European baking traditions.

What you'll be doing

• 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

What we're looking for

• 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

Responsibilities:

- Mise en place for baking.

- Production of pastry and desserts.

- Advice Front of House on food allergies and intolerances.

- Be familiar with ingredients used, and seasonality of ingredients.

- Ensure sufficient inventory and proper storage of ingredients and packaging.

- Maintain cleanliness of work area and kitchen.

- Complete any ad hoc tasks assigned.

Prerequisites:

- Have at least 2 years experience in French pastry production.

- A self starter who takes pride in your work.

- Able to work independently.

- Be observant and pay attention to details.

- Have excellent personal hygiene.

- Good team player.

- Keen on learning new skills and tasks.

Benefits:

Staff meals, drinks, and uniform provided.

We're Hiring

We're a brand new café-bar opening in the heart of Jalan Besar, and we're on the lookout for passionate individuals to build something special with us. We focus on brunch and tapas, fresh bakes, specialty coffee, and a curated evening drinks program with small plates.

Whether you're a seasoned professional or just getting started in F&B, if you've got heart and hustle — we want to hear from you

What you'll do:

• Handle viennoiserie and laminated doughs (croissants, pain au chocolat, etc.)
• Produce pastries, cakes, and seasonal dessert offerings according to recipe
• Contribute to menu creation and workflow setupYou should have:
• Experience in patisserie or viennoiserie production preferred
• A love for experimentation and precision
  
  Salary: $2,800–$3,800/month (depending on experience)

• Assist to oversee the production process, baking, presetation and quality control of all products including pastries and gelato
• Oversee entire kitchen operations inculding scheduling, ingredients ordering, product control
• Generate ideas and new recipes for seasonal products/menu
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the SFA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Management