Section Head (Central Kitchen - Cake)

Paris Baguette AMEA; Singapore; On-site; SGD 65,000 - 90,000; Full time

Job summary

Paris Baguette AMEA in Singapore is seeking a Section Head (Cake) to lead our patisserie department, ensuring signature cakes meet the highest artistic and quality standards for all outlets.

The role focuses on production leadership, cake decoration excellence, and mentoring a team of pastry chefs in a central kitchen, with rotating shifts and weekend work.

Qualifications

• Minimum 5 years of professional patisserie or high-volume cake production.
• At least 2 years in a supervisory or leadership role.
• Strong technical skills in cake decoration and finishing.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holidays.
• Able to work in a central kitchen environment.
• Able to carry up to 20kg of heavy load.

Responsibilities

• Lead the daily production of cake sponges, creams, and decorative elements for island-wide delivery.
• Oversee final finishing and decoration for consistency in piping, glazing, and presentation.
• Monitor temperature-sensitive processes, including tempering chocolate and cream stabilization.
• Manage high-value ingredients and implement strict waste-reduction strategies.
• Train and mentor a team of pastry chefs, fostering precision and excellence.

Skills

Patisserie

Team leadership

Quality assurance

Food safety

Tools

Bizsafe

5s

SFA food hygiene

Job description

We are looking for a passionate and detail-oriented Section Head (Cake) to lead our patisserie department. You will be responsible for ensuring that our signature cakes and desserts are produced to the highest artistic and quality standards for all our outlets across Singapore.

Key Responsibilities

• Production Leadership: Lead the daily production of cake sponges, creams, and decorative elements, ensuring all orders are fulfilled for island-wide delivery.
• Artistic Excellence: Oversee the final finishing and decoration of cakes, ensuring consistency in piping, glazing, and aesthetic presentation.
• Technical Mastery: Monitor temperature-sensitive processes, including chocolate tempering and cream stabilization.
• Resource Management: Manage high-value ingredients and implement strict waste-reduction strategies.
• Team Development: Train and mentor a team of pastry chefs, fostering a culture of precision and excellence.

Requirements

• Minimum 5 years of experience in professional patisserie or high-volume cake production.
• At least 2 years in a supervisory or leadership role.
• Strong technical skills in cake decoration and finishing.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)