Pastry Chef jobs in Singapore

The Pastry Chef is responsible for developing new products, recipes, and planning the entire process from preparation to delivery. He/She will oversee the preparation of bread and pastry items while maintaining costs and ensuring quality of products. He/She supervises, trains and develops central kitchen staff. He/She ensures that the staff delivers consistency in products.

• Create and test new pastry, and bakery concepts aligned with brand strategy and market trends.
• Formulate recipes for bench‑top testing, pilot production, and full‑scale manufacturing.
• Experiment with ingredients, techniques, and technology to improve taste, texture, shelf life, and appearance.
• Develop seasonal, limited‑time, and core menu items.

• Conduct market research on pastry trends, flavors, textures, equipment, and consumer preferences.
• Evaluate new ingredients and suppliers; stay updated on industry innovations and food science advancements.

• Work with Quality Assurance to ensure food safety, regulatory compliance, and consistent standards.
• Train Central kitchen staff on the production and recipe of new products; design and develop pastry recipes.

• Manage cost and quality controls throughout the development and production process.
• Present product prototypes, costing, and technical findings to leadership and stakeholders.
• Work closely with cross‑functional teams such as Operations, QA, Purchasing, and Marketing to ensure successful product launches.

• Minimum 2–3 years of professional bakery experience.
• Deep expertise in a wide range of baking techniques for both bread and pastry.
• Exceptional communication and interpersonal skills, with a passion for teaching and sharing knowledge.
• Strong organizational skills and the ability to manage multiple tasks effectively in a fast‑paced environment.
• Team Player with professional attitude.
• Presents a positive and professional attitude at all times.