Head Pastry Chef

Spa Esprit Group Pte Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Tiong Bahru Bakery is seeking a Head Chef (Pastry) to lead their pastry strategy and innovation efforts. The ideal candidate will have extensive pastry experience, strong leadership skills, and a passion for creating high-quality products that align with TBB’s artisanal brand philosophy.

Qualifications

• Minimum 6–8 years of pastry experience, with at least 3 years in a leadership role.
• Mastery of classic and modern French pastry techniques.
• Strong understanding of food cost management.

Responsibilities

• Define and lead the pastry strategy for Tiong Bahru Bakery.
• Oversee pastry production and ensure quality across all markets.
• Lead development of new pastry items and refine existing products.

Skills

Leadership

Product Innovation

Ingredient Sourcing

Quality Control

Customer Feedback Analysis

Education

Diploma or Degree in Pastry Arts, Baking, or Culinary Arts

Job description

Tiong Bahru Bakery

Position: Head Chef (Pastry)

Key Responsibilities:

Strategic Leadership

• Define and lead the pastry strategy to support TBB’s vision as a leading artisanal lifestyle F&B brand.

• Stay ahead of global and regional patisserie trends to inform product innovation and team development.

Operational Excellence

• Oversee and support the day-to-day execution of pastry production at the Central Kitchen.

• Standardise recipes, processes, and presentation guidelines to ensure quality and consistency across all markets.

• Collaborate with the Supply Chain & Logistics team for ingredient selection, procurement, and inventory planning.

Innovation and Product Development

• Lead the development of core, seasonal, and limited-time-only (LTO) pastry items that reflect TBB’s philosophy

• Run R&D trials, taste panels, and pilot rollouts for new creations.

• Continuously refine and optimise existing products based on performance data and customer feedback

Key Tasks:

• Design and roll out TBB’s quarterly pastry calendar, covering core, seasonal, and LTO products.

• Own recipe development, costing, and documentation for all new pastries.

• Evaluate pastry performance and customer feedback to inform future iterations.

• Support Central Kitchen Pastry production, including training, troubleshooting, and quality control.

• Serve as a key brand ambassador for pastry, representing TBB in media, collaborations, and industry events as needed.

Qualifications:

• Diploma or Degree in Pastry Arts, Baking, or Culinary Arts.

• Minimum 6–8 years of pastry experience, with at least 3 years in a leadership or executive pastry chef role.

• Mastery of classic and modern French pastry techniques, with a portfolio to match.

• Strong understanding of ingredient sourcing, production scaling, and food cost management.

• Demonstrated experience in product innovation and high-volume execution.