Pastry Chef / Baker

PATISSIER WOO HOLDINGS PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading establishment in Singapore is seeking a kitchen manager to oversee the production process for pastries and gelato. Responsibilities include managing kitchen operations, developing new recipes, ensuring food quality and hygiene, training junior staff, and maintaining an organized work environment. The ideal candidate will have a keen eye for detail, a passion for food presentation, and experience in kitchen management. This position offers an opportunity to work in a dynamic team focused on delivering high-quality products.

Responsibilities

• Assist in overseeing the production process, baking, presentation, and quality control of all products including pastries and gelato.
• Oversee entire kitchen operations, including scheduling, ingredients ordering, and product control.
• Generate ideas and develop new recipes for seasonal products and menu items.
• Ensure control over food technology, maintain standards in food purchasing, preparation, quality, hygiene, sanitation, scheduling, and decoration.
• Monitor the preparation of products to ensure adherence to recipes and specifications.
• Perform daily kitchen activities efficiently.
• Guide, train, and supervise junior team members.
• Consistently execute menu items with attention to taste and presentation standards.
• Minimize wastage and spoilage of ingredients and other food items.
• Maintain cleanliness, follow basic hygiene requirements, and uphold good personal hygiene.
• Inspect and ensure the kitchen area is clean and organized, and all equipment is well-maintained after use.
• Ensure the work station meets SFA hygiene standards at all times.
• Perform any other ad-hoc duties assigned by management.

Job description

Job Responsibilities

• Assist in overseeing the production process, baking, presentation, and quality control of all products including pastries and gelato.
• Oversee entire kitchen operations, including scheduling, ingredients ordering, and product control.
• Generate ideas and develop new recipes for seasonal products and menu items.
• Ensure control over food technology, maintain standards in food purchasing, preparation, quality, hygiene, sanitation, scheduling, and decoration.
• Monitor the preparation of products to ensure adherence to recipes and specifications.
• Perform daily kitchen activities efficiently.
• Guide, train, and supervise junior team members.
• Consistently execute menu items with attention to taste and presentation standards.
• Minimize wastage and spoilage of ingredients and other food items.
• Maintain cleanliness, follow basic hygiene requirements, and uphold good personal hygiene.
• Inspect and ensure the kitchen area is clean and organized, and all equipment is well-maintained after use.
• Ensure the work station meets SFA hygiene standards at all times.
• Perform any other ad-hoc duties assigned by management.