R&D Pastry Chef

KOCHA LAB PTE. LTD.; Singapore; On-site; SGD 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled culinary professional to join their vibrant kitchen team. This role encompasses a diverse range of responsibilities, from preparing exquisite savory dishes to crafting delightful pastries. The ideal candidate will showcase strong culinary expertise, creativity in recipe development, and a commitment to maintaining high standards of quality and hygiene. With a focus on teamwork and efficient kitchen operations, this position offers a unique opportunity to contribute to a dynamic culinary environment where innovation and passion for food thrive. If you are ready to take your culinary career to the next level, this is the perfect opportunity for you.

Qualifications

• Strong culinary and pastry knowledge required for diverse dish preparation.
• Ability to manage kitchen operations and maintain hygiene standards.

Responsibilities

• Prepare and cook a variety of hot dishes and pastries.
• Maintain cleanliness and ensure food safety standards are followed.
• Coordinate with team and suppliers for smooth operations.

Skills

Culinary Knowledge

Pastry Skills

Time Management

Multitasking

Recipe Development

Kitchen Equipment Knowledge

Pressure Handling

Job description

Core Responsibilities

1. Culinary Operations (Savory Kitchen)

• Prepare and cook a variety of hot dishes (e.g. donburi, pasta, udon, etc.)
• Ensure consistency in taste, portioning, and presentation.
• Maintain mise en place for efficient service.
• Assist in menu planning, costing, and seasonal updates.
• Monitor kitchen inventory, freshness, and ordering needs.

2. Pastry & Baking

• Create and bake pastries, cakes, soufflé pancakes, sando bread, etc.
• Develop and test new dessert recipes aligned with the café’s concept.
• Decorate and plate desserts attractively and consistently.
• Ensure proper storage of ingredients and baked goods.

3. Quality Control & Hygiene

• Maintain cleanliness and organization of all kitchen and pastry areas.
• Ensure food safety standards and hygiene regulations are strictly followed.
• Conduct daily checks for quality, taste, and appearance.

4. Team Coordination

• Work closely with the service team for smooth order flow.
• Train and guide junior kitchen staff or interns.
• Coordinate with suppliers for fresh and quality ingredients.

5. Inventory & Cost Management

• Track usage and wastage of ingredients.
• Support stock-taking and ensure adequate supply without overstocking.
• Work within food cost targets and reduce unnecessary expenses.

Skills & Requirements

• Strong culinary and pastry knowledge.
• Good time management and multitasking ability.
• Creative in both savory and sweet recipe development.
• Knowledge of kitchen equipment and maintenance.
• Ability to handle pressure in a fast-paced environment.