Pastry Lead: Own the Dessert Menu & Creative Growth

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

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