215 Pastry Arts jobs in Singapore

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.

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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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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· 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
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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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Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

• Prepare cakes, breads, or other pastries, create recipes, order necessary supplies and ingredients for baking cakes and pastries.
• Decorate baked products using glaze, icing, and other toppings to achieve a finished appearance.
• Attend to customers and their feedback expeditiously. Foster excellent customer service by driving service quality and customer satisfaction.
• Ensure profitability by maintaining an accurate record of baking operations.
• Manage needed supplies and monitor inventory levels
• Assess the quality of raw materials before baking.
• Develop new recipes to generate sales.
• Ensure the proper storage and maintenance of all baking utensils.
• To maintain good personal hygiene standards and to ensure that workplace safety standards are consistently maintained.

• Certification in Culinary Arts, specialising in bakery-related fields
• WSQ Basic Food Hygiene Certificate or to attend Food Safety Course Level 1 or Refresher Course arranged by Company
• Good team player with good customer service skills
• Good time management and punctuality at work
• 5-day work week, including PH and weekends
• Singaporean and Permanent Resident ONLY

Experience pastry chef with least 5 years workin experience ,

need to lead team of chef ,able to work in high volume ,space constraint environment .

flexible on workflow,

menu planing

pastry knowledge and responsive with customers demands.

air conditioning environment ,work in CBD .

5 days work week.

Job Description

• Prepare and create a wide range of traditional Thai desserts (e.g., mango sticky rice, tub tim krob, kanom chan).
• Develop new dessert items in line with the restaurant's theme and customer preferences.
• Manage inventory for pastry ingredients and ensure freshness and quality.
• Maintain cleanliness and organization of the pastry station.
• Train and guide junior staff in dessert preparation techniques.
• Perform miscellaneous job-related duties as assigned