Head Chef (Japanese Pastry)

CREME MAISON BKY GROUP PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading dessert establishment in Singapore seeks a Head Pastry Chef to lead menu development and quality assurance for traditional Japanese confectionery and modern fusion desserts. The ideal candidate has proven experience in Japanese cuisine, strong leadership skills, and a deep understanding of dessert-making techniques. This role offers the opportunity to innovate seasonal offerings and manage a multicultural kitchen team.

Qualifications

• Proven experience as a Head Pastry Chef or Senior Pastry Chef specialising in Japanese cuisine.
• Deep understanding of traditional Japanese dessert-making techniques.
• Strong knowledge of ingredient pairing, plating aesthetics, and temperature control.

Responsibilities

• Design and develop dessert and pastry menus aligned with Japanese culinary traditions.
• Innovate new seasonal offerings using ingredients such as matcha and yuzu.
• Oversee daily operations of the pastry kitchen ensuring consistency.

Skills

Japanese dessert-making techniques

Ingredient pairing

Plating aesthetics

Leadership skills

Time management

Education

Certification in Culinary Arts or Pastry Studies

Job description

This role requires experience in traditional Japanese confectionery (wagashi) and modern Japanese‑Western fusion desserts (yōgashi). The chef leads menu development, production, and quality assurance while managing a team to ensure authentic, high‑quality creations.

Key Responsibilities

• Design and develop dessert and pastry menus aligned with Japanese culinary traditions and contemporary trends.
• Innovate new seasonal offerings featuring ingredients such as matcha, azuki beans, yuzu, kinako, and mochi.
• Collaborate with management to craft menus that complement main‑course Japanese dishes.
• Oversee daily operations of the pastry kitchen, ensuring consistency and efficiency.
• Supervise the preparation of wagashi (e.g., daifuku, dorayaki, taiyaki, yokan) and yōgashi (e.g., matcha tiramisu, chiffon cakes, roll cakes).
• Manage ingredient sourcing, focusing on premium Japanese ingredients.
• Enforce hygiene, safety, and food‑handling standards in compliance with HACCP or equivalent standards.
• Lead and mentor a team of chefs and kitchen assistants.
• Manage staff schedules, performance, and development.
• Maintain consistent portion control and visual presentation.
• Conduct regular tastings and quality control checks.
• Work closely with the Executive Chef or Restaurant Manager to align dessert offerings with the restaurant’s concept.
• Participate in special events, promotions, or seasonal dessert showcases.
• Handle customer feedback related to desserts professionally.

Qualifications

• Proven experience as a Head Pastry Chef or Senior Pastry Chef specialising in Japanese cuisine.
• Deep understanding of traditional Japanese dessert‑making techniques.
• Strong knowledge of ingredient pairing, plating aesthetics, and temperature control.
• Certification in Culinary Arts or Pastry Studies (preferably Japanese‑focused).
• Leadership, organization, and time‑management skills.
• Ability to train and motivate a multicultural kitchen team.