Lead Pastry Chef — Creative Desserts for Big Events

How's Catering; Singapore; On-site; SGD 56,000 - 89,000; Full time

Job summary

How's Catering in Singapore is seeking an experienced Pastry Chef to lead the dessert and pastry production for high-volume catering events, including weddings and corporate functions.

You will design menus, develop recipes, manage a pastry team, and ensure top-quality, visually stunning desserts while controlling costs in a fast-paced kitchen.

The role requires 5–7 years pastry experience with at least 3 years in leadership, strong organization, and excellent communication.

Qualifications

• 5–7 years in pastry production with leadership experience.
• Creative dessert design mindset.
• Strong leadership, communication, and team management skills.
• Experience with cost control and inventory management.

Responsibilities

• Design and develop creative and seasonal pastry menus for a variety of catered events (weddings, corporate events, private parties).
• Stay current with industry trends and incorporate new techniques into offerings.
• Manage inventory, control food costs, and assist budgeting for the pastry section; order supplies as needed.
• Lead, train, and mentor a team of pastry chefs, bakers, and assistants; foster a positive kitchen environment.
• Maintain strict quality control over all pastry and dessert offerings; ensure consistency in taste, appearance, and portion sizes.
• Supervise the preparation and production of pastries, cakes, confections, and other desserts; ensure timely delivery to high standards.
• Address issues during production or service to ensure smooth operations.

Skills

Pastry production

Leadership

Menu planning

Cost control

Inventory management

Vendor relations

Team management

Time management

Quality control

Job description

How's Catering in Singapore is seeking an experienced Pastry Chef to lead the dessert and pastry production for high-volume catering events, including weddings and corporate functions.

You will design menus, develop recipes, manage a pastry team, and ensure top-quality, visually stunning desserts while controlling costs in a fast-paced kitchen.

The role requires 5–7 years pastry experience with at least 3 years in leadership, strong organization, and excellent communication.