Pastry Chef

3 weeks ago

Singapore LAGUNA HOTEL HOLDINGS PTE. LTD. Full time
Roles & Responsibilities

Position Summary

Reporting to the Executive Chef, the Pastry Chef is responsible for overseeing the pastry and bakery operations, ensuring the highest standards of quality, consistency, and presentation. The role is dedicated to delivering an exceptional dining experience for our guests, creating an atmosphere that feels like a home away from home.

Key Responsibilities

  • Assist the Executive Chef in supervising the daily operations of the pastry kitchen.
  • Ensure the quality, consistency, and standards of all pastry and bakery items.
  • Conduct regular tastings and inspections to maintain freshness, presentation, and flavor.
  • Oversee mise en place preparation to ensure readiness at all times.
  • Support the Executive Chef in menu development, inventory management, and procurement of supplies.
  • Supervise and guide the pastry team to ensure efficiency and adherence to quality standards.
  • Communicate and relay orders effectively to line pastry cooks, ensuring accuracy and timely service.

Job Requirements

  • Minimum of 5 years' experience as a Pastry Chef, preferably in a luxury hotel environment.
  • Strong expertise in pastry cuisine, with specialization in Japanese pastries preferred.
  • Sound knowledge of HACCP and food safety regulations.
  • Proven ability to manage cost control across food, equipment, labor, and waste, in line with quality and financial objectives.
  • Experience in consistently producing high-quality pastries in a high-volume, luxury setting.
  • Strong knowledge of local ingredients and seasonal produce.
  • Proactive leader with the ability to inspire and manage a team independently.
  • Creative, innovative, and skilled in pastry artistry, with sugar and chocolate work highly desirable.
  • Demonstrates genuine passion for pastry, menu development, and culinary excellence.

We regret that only shortlisted candidates will be notified.

Tell employers what skills you have

Recipes
Menu Development
Producing
Ingredients
Food Safety
Chocolate
Cakes
Procurement
Inventory Management
Baking
Bakery
HACCP
Pastry
Cost Control
Japanese
Artistry

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