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.