Executive Pastry Chef

We are looking for talented Executive Pastry Chef to craft beautiful pastries for our restaurant.

Key Responsibilities

· Oversee the daily operations of the pastry kitchen, including bread baking, dessert preparation, and decorative work.

· Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

· Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries and bread daily.

· Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

· Manage specialized pastry inventory and monitor portion control to minimize food wastage.

· Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

· Minimum 3 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous) not necessary but preferable.

· Proficient in tempering chocolate, sugar work, bread making, and advanced plating techniques.

· Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

· A high level of attention to detail and a commitment to “perfection” in every plate.

We Offer

· Competitive salary, based on experience.

· Friendly and supportive working environment

· Career development and growth opportunities.

· Staff privileges – voucher for birthday, etc.