Executive Pastry Chef

The Ritz-Carlton; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious luxury hotel in Singapore is seeking an experienced Pastry Chef to lead daily pastry operations. The role involves innovative baking, team leadership, and maintaining high standards. A minimum of 5 years in luxury hospitality, including leadership experience in a Michelin-starred environment, is essential. The ideal candidate will bring creativity and a passion for excellence in guest experience. Join us to elevate our pastry offerings and delight our guests.

Qualifications

• Minimum 5 years of experience in luxury hospitality or fine dining.
• At least 2 years in a leadership pastry role.
• Proven experience in a Michelin-starred or equivalent culinary environment.

Responsibilities

• Innovate with modern techniques while honoring classic pastry traditions.
• Oversee daily pastry production ensuring consistency and quality.
• Lead, train, and inspire a team of pastry cooks and assistants.

Skills

Leadership skills

Creativity in baking

Communication skills

Organizational skills

Education

Formal culinary education in pastry arts

Job description

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

• Minimum 5 years of experience in luxury hospitality or fine dining, with at least 2 years in a leadership pastry role.
• Proven experience in a Michelin‑starred or equivalent high‑end culinary environment.
• Formal culinary education with a focus on pastry arts.
• Expertise in plated desserts, viennoiserie, chocolate work, and bakery items.
• Strong leadership, organizational, and communication skills.
• Passion for innovation and excellence in guest experience.
• Design and execute seasonal and à‑la‑carte pastry menus that reflect the property’s culinary vision and Michelin standards.

KEY RESPONSIBILITIES

• Innovate with modern techniques while honoring classic pastry traditions.
• Oversee daily pastry production, ensuring consistency, quality, and presentation.
• Maintain strict hygiene and safety standards in compliance with HACCP and local regulations.
• Lead, train, and inspire a team of pastry cooks and assistants.
• Conduct regular performance reviews and foster a culture of continuous improvement.
• Work closely with the Executive Chef and other department heads to ensure seamless service and menu integration.
• Participate in culinary events, tastings, and guest experiences.
• Manage pastry inventory, ordering, and cost control to meet budgetary goals.
• Monitor waste and implement sustainable practices.