Senior Pastry Chef (Bakery)

Neo Garden Catering; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading catering company in Singapore is seeking an experienced Senior Pastry Chef to supervise daily pastry production and guide junior staff. The ideal candidate will have at least 5 years of pastry experience, including 2 years in a senior role, and possess strong baking skills. A commitment to food safety and quality is essential. This role involves inventory control, training staff, and maintaining high standards in production.

Qualifications

• Minimum 5 years of pastry/bakery production experience.
• At least 2 years in a supervisory or senior role.
• Strong hands-on expertise in baking and pastry techniques.

Responsibilities

• Supervise daily pastry production and operational duties.
• Monitor and report on ingredients and packaging inventory.
• Ensure compliance with food safety and hygiene standards.

Skills

Baking techniques

Pastry production

Team leadership

Food safety knowledge

Inventory control

Communication skills

Education

Diploma in Culinary Arts or related discipline

Tools

Pastry kitchen equipment

Job description

We are seeking an experienced and highly motivated Senior Pastry Chefto support the Head Pastry Chef in overseeing daily pastry production and operational duties. This role requires strong hands‑on expertise, supervisory experience, a commitment to quality, and the ability to train and lead junior staff.

Key Responsibilities

I. Production & Quality Execution

Execute and Supervisethe daily production of buns, cakes, and pastries, ensuring adherence to the production schedule set by the Head Pastry Chef.

Monitor and reporton ingredients and packaging materials inventory levels to the Head Pastry Chef to prevent shortages.

Assistin implementing the daily and weekly production schedules and duty rosters.

Ensure established production targets are metand maintain high levels of consistency across all products.

Control product qualityand consistency by ensuring standards for food quality and preparation are strictly followed by all production staff.

Assistthe Head Pastry Chef in managing food and production costs and executing cost‑cutting initiatives.

Superviseproduction flow to minimize staff overtime while maintaining production efficiency.

Serve as a direct supportto the Head Pastry Chef and Production Manager in day‑to‑day operations.

Act as a supervisor and mentorfor junior kitchen staff, providing on‑the‑job training and guidance.

Assistin basic supervisory decision‑making during the Head Pastry Chef's absence and provide timely reports upon their return.

Work closely and cooperate with all levels of staff (superiors, peers, and subordinates) to achieve high satisfaction and quality of pastry items.

III. Hygiene, Safety & Maintenance

Ensure compliancewith food safety, hygiene, and sanitation standards according to statutory guidelines within the pastry section.

Maintain and ensurethe production area is clean and tidy, focusing on cleanliness and hygiene across the entire section.

Executedaily/weekly maintenance checks and actively assistthe Head Pastry Chef with sanitation control and maintaining low insect counts.

Participate in and executenew menu ideas, festive menus, and product development as directed by the Head Pastry Chef or Production Manager.

Assistwith the planning and execution of production for all festive and promotionalperiods.

Provide feedbackand suggestions to the Head Pastry Chef to upgrade the quality and presentation of food and menus.

V. General Duties

Perform ad‑hoc dutiesand tasks as assigned by the Head Pastry Chef, Production Manager, or management.

Job Requirements

Diploma or higher in Culinary Arts, Pastry & Baking, or related discipline.

Minimum 5 years of pastry/bakery production experience, with at least 2 years in a supervisory or senior role.

Proven experience in high-volume production environments is an advantage.

Strong hands‑on expertise in baking, pastry production, and decorating techniques.

Sound knowledge of food safety, hygiene, and sanitation practices (WSQ Food Hygiene Certification preferred).

Proficient in production planning, costing, and inventory control.

Familiar with the use and maintenance of pastry kitchen equipment.

Demonstrated ability to lead, train, and motivate junior kitchen staff.

Strong team player with good communication and interpersonal skills.

Ability to work collaboratively with management and across departments.

Highly organized, detail‑oriented, and able to work under pressure to meet deadlines.

Passionate about pastry innovation and maintaining high‑quality standards.

Adaptable and willing to work on weekends, public holidays, and during festive periods when required.

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