Pastry Chef

Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Marina Bay Sands Pte Ltd is seeking an accomplished Pastry & Bakery Manager to lead our high-volume kitchen, drive innovation in menu development and ensure exemplary hygiene compliance. You will oversee R&D, budgeting and cross-functional collaboration with outlets and marketing teams.

The role requires a strong pastry background, at least five years of managerial experience, and the ability to manage complex operations in a luxury hotel environment. Fluency in English is essential.

Qualifications

• Proven leadership experience in a large kitchen or hotel setting.
• Experience developing pastry menus and unique selling points for outlets.
• Strong understanding of food cost, budgeting and labelling.
• Broad knowledge of pastry concepts across cuisines.

Responsibilities

• Manage kitchen production and product R&D.
• Ensure hygiene, safety, and sanitation compliance daily.
• Develop balanced menus and UPS for each outlet; assist marketing.
• Monitor food cost and budgeting; support annual budgeting.
• Lead and train pastry team; maintain high levels of productivity.

Skills

Leadership

Menu development

Food cost analysis

R&D pastry

English fluency

Education

Vocational School or above

Tools

Computer literacy

Job description

Job Responsibilities

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Director, Pastry & Bakery
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Director, Pastry & Bakery with annual budgets
• Evaluate, revise and improve existing department policies and procedures. Prepare other required operational department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

Education & Certification

• Vocational School or above

Experience

• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines

Other Prerequisites

• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work