Pastry Lead (Chef de Partie)

JAG RESTAURANTS PTE. LTD.; Singapore; On-site; SGD 30,000 - 36,000; Full time

Benefits offered by this job

5-day work week

Sundays off

Lead pastry programme

Mentorship culture

Collaborative kitchen environment

Job summary

Restaurant JAG in Singapore is seeking a Pastry Lead (Chef de Partie) to take ownership of the pastry programme and become the sole pastry lead within a young and ambitious kitchen. You will work closely with Executive Chef Laurence Tan to create desserts and seasonal desserts that reflect the spirit of the restaurant.

The role offers creative freedom, mentorship and opportunities to grow, with a 5-day work week, Sundays and Mondays off, and direct collaboration on menu development in a

Qualifications

• Experience in pastry production within a professional kitchen environment.
• Strong organisational skills and self-motivation.
• Willingness to learn and improve craft.

Responsibilities

• Lead pastry production independently.
• Create and execute desserts for tasting menus.
• Develop petits fours and seasonal pastry components.
• Participate in menu research and development with Executive Chef Laurence Tan.
• Maintain high standards of quality, consistency and organisation.
• Contribute to a collaborative and positive kitchen culture.
• Take ownership of the pastry section and its ongoing development.

Skills

Pastry production

Organised

Self-motivated

Team collaboration

Creative dessert development

Menu development collaboration

Job description

Pastry Lead (Chef de Partie)

Restaurant JAG, Singapore

At Restaurant JAG, we believe great ideas can come from any member of the team.

We are committed to creating an environment where talent is nurtured, creativity is encouraged, and every individual has the opportunity to grow beyond their job title.

We are looking for a passionate and driven Pastry Lead (Chef de Partie) to take ownership of our pastry programme and become the sole pastry lead within our young and ambitious kitchen.

This is an opportunity for a talented pastry professional who is ready for greater responsibility, creative freedom and meaningful growth in a restaurant where collaboration matters more than hierarchy.

You will take ownership of all pastry elements across our tasting menu, working closely with Executive Chef Laurence Tan to develop desserts and seasonal creations that reflect the spirit of the restaurant.

Led by Executive Chef Laurence Tan (32) and General Manager Maryjoy Lim (27), our team has an average age of 30. We are united by a shared desire to learn, create and deliver memorable experiences through seasonality, hospitality and craftsmanship.

If you are looking for an environment where your voice is heard, your ideas are valued, and your development is taken seriously, we would love to meet you.

What You'll Be Doing

• Leading pastry production independently.
• Creating and executing desserts for our tasting menus.
• Developing petits fours and seasonal pastry components.
• Participating in menu research and development alongside Executive Chef Laurence Tan.
• Maintaining the highest standards of quality, consistency and organisation.
• Contributing to a collaborative and positive kitchen culture.
• Taking ownership of the pastry section and its ongoing development.

What Makes This Role Different

At JAG, creativity is not reserved for senior management.

Following confirmation, every member of the team is encouraged and supported to develop and contribute an original dish to the guest experience. Strong performance is rewarded with increasing creative autonomy and opportunities to shape the direction of the menu.

This role offers the rare opportunity to lead an entire pastry programme while continuing to develop personally and professionally within a close-knit and supportive team.

You will work directly alongside Executive Chef Laurence Tan and General Manager Maryjoy Lim in an environment where mentorship, feedback and continuous learning are valued.

We're Looking For Someone Who

• Has experience in pastry production within a professional kitchen environment.
• Is organised, disciplined and self-motivated.
• Enjoys learning and continually improving their craft.
• Thrives in a collaborative team environment.
• Brings positive energy and a willingness to contribute ideas.
• Is ready to step into greater responsibility and ownership.
• Takes pride in creating memorable experiences through pastry and hospitality.

This role is particularly suited to pastry professionals seeking the next step in their career, whether moving into their first independent leadership position or looking for a more creative and collaborative environment than larger brigade-style kitchens can offer.

Why Join JAG

• 5-day work week.
• Sundays and Mondays off.
• Opportunity to lead the pastry programme independently.
• Direct collaboration with Executive Chef Laurence Tan on menu development.
• Genuine opportunities for creative contribution and menu innovation.
• Mentorship-focused culture with clear pathways for growth.
• Young and supportive team environment.
• International and diverse workplace.
• Produce-driven, seasonal and research-focused cuisine.
• Professional standards delivered within a warm and respectful team culture.

Salary: From S$3,000 per month (commensurate with experience)

Location: Restaurant JAG, Singapore

Start Date: December 2026 / January 2027 onwards