Executive Pastry Chef — Menu Architect & Team Leader

Hoplite Hospitality Associates; Singapore; On-site; SGD 180,000 - 260,000; Full time

Job summary

Hoplite Hospitality Associates is seeking an Executive Pastry Chef to lead pastry programmes across all outlets, curating menus and overseeing high-quality pastry production in collaboration with Founders and Senior Chefs.

The role requires managing a large pastry team, teaching pastry and gastronomy, and driving innovation across global cuisines while upholding safety, hygiene, and standards.

Qualifications

• Professional pastry-focused culinary experience in a pastry kitchen.
• Minimum 3 years in a management role with career progression.
• Experience working to a Michelin level.
• Ability to teach pastry and gastronomy to junior staff.
• Experience in Western cities and multiple cuisines.
• Strong business sense with track record of managing costs, stock and waste.
• Excellent written and oral communications skills.
• Experience curating and designing menus/recipes for new dishes.
• Accolades/awards within the industry.

Responsibilities

• Curate and design menus and recipes in line with the stories we tell.
• Oversee consistent pastry preparation.
• Teach pastry and gastronomy to team members.
• Manage a large team of chefs, overseeing recruitment, onboarding, training and development.
• Ownership of kitchen costs, stock and wastage, ensuring budgets.
• Develop knowledge of craft, learn new techniques and recipes.
• Exceed standards of food quality, safety, hygiene, cleanliness and maintenance.
• Follow best practice for ordering/receiving/handling/storing dry and fresh goods.
• Implement Black Sheep Restaurants policies by developing plans/checklists.
• Build trust by understanding and believing in Core Principles.

Skills

Time management

Communication

Team player

Development of others

Creativity

Problem solver

Cohesiveness

Job description

Hoplite Hospitality Associates is seeking an Executive Pastry Chef to lead pastry programmes across all outlets, curating menus and overseeing high-quality pastry production in collaboration with Founders and Senior Chefs.

The role requires managing a large pastry team, teaching pastry and gastronomy, and driving innovation across global cuisines while upholding safety, hygiene, and standards.