Tiong Bahru Bakery (Central Kitchen) - Seeking for Pastry Chef De Partie

FOOD COLLECTIVE PTE. LTD.; Singapore; On-site; SGD 36,000 - 45,000; Full time

Job summary

A local bakery in Singapore seeks a Pastry Chef de Partie to supervise pastry production and guide junior team members. Ideal candidates have 2-3 years of relevant experience and formal pastry training. Responsibilities include ensuring food safety and hygiene, as well as inventory management in a fast-paced kitchen environment.

Qualifications

• 2–3 years of experience in a pastry kitchen, ideally in a similar role.
• Experience as a strong demi chef ready to step up is acceptable.

Responsibilities

• Lead the preparation and production of pastries and baked items.
• Supervise and guide junior team members.
• Uphold food safety and hygiene standards.

Skills

Classic pastry techniques

Modern pastry techniques

Attention to detail

Teamwork

Education

Formal training in Patisserie or Baking

Job description

We're looking for a Pastry Chef de Partie to join our team at Tiong Bahru Bakery!

Location: 267 Pandan Loop, Singapore

At Tiong Bahru Bakery, we honour the art of traditional French baking while infusing it with a uniquely local spirit. With a deep respect for craftsmanship, quality ingredients, and time-tested techniques, our mission is simple: to bring joy through the honest act of baking and breaking bread together.

About the Role
As Pastry Chef de Partie, you’ll play a key role in the daily operations of our pastry kitchen. You'll oversee a section, uphold our high standards, and contribute to the creation of iconic pastries that define the Tiong Bahru Bakery experience.

Key Responsibilities:

• Lead the preparation and production of pastries, viennoiseries, tarts, and other baked items according to established recipes and quality expectations.
• Supervise and guide junior team members (commis and trainees), ensuring smooth execution of daily tasks.
• Uphold food safety and hygiene standards, ensuring proper handling, storage, and cleanliness across your section.
• Work closely with the Head Pastry Chef to support menu development, seasonal launches, and new product trials.
• Monitor inventory for your station, including daily mise en place, ingredient rotation, and par-levels.
• Maintain consistency and precision, even during high-volume service periods.

Who We’re Looking For:

• Minimum 2–3 years of experience in a pastry kitchen, preferably in a similar role or as a strong demi chef ready to step up.
• Formal training in Patisserie or Baking from a recognised institution is preferred.
• Skilled in classic and modern pastry techniques, with strong attention to detail and finishing.
• A natural team player with a positive attitude, able to train and inspire junior staff.
• Comfortable working in a fast-paced production environment with rotating shifts.