Pastry Chef

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

. Minimum3 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

. 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 & Bakin gArts is highly preferred.

. Ahigh 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.