Head Pastry Kitchen Team Lead

3 days ago

Singapore beBeeSousChef Full time $55,000 - $90,000

As a key member of the pastry team, you will be responsible for leading the hotel's pastry kitchen operations. Working closely with the Executive Sous Chef, you will oversee the creation and execution of all pastry items for ala-carte menu, buffets, banquets, high tea, in-room dining and special events. Your leadership ensures that all pastries and desserts meet the highest standards of quality, consistency and presentation.

Job Responsibilities
  • Lead the day-to-day production of all pastry items for buffet service, ala-carte dining, banquets, in-room dining and VIP amenities.
  • Ensure readiness and timeliness of all pastry components ahead of service periods.
  • Support service during peak hours and manage last-minute special requests efficiently.
Menu Innovation & Development
  • Assist in designing new dessert concepts, tasting menus and themed displays for seasons, promotions and festivals.
  • Maintain a recipe database and ensure portioning and plating standards are followed.
  • Incorporate moderate techniques (e.g., sous-vide pastry components, molecular garnishes) as appropriate.
Banquet & Event Support
  • Coordinate with Banquet Chefs and event planners to deliver customised dessert menus for weddings, conference and themed events.
  • Manage high volume production for large-scale functions while maintaining quality.
  • Prepare dessert displays, centrepieces and showpieces as per event briefs.
Inventory, Costing & Control
  • Monitor ingredient levels, expiry dates and product quality during receiving and storage.
  • Implement FIFO and proper storage practices in fridges and dry goods areas.
  • Support cost control targets through precise portioning, re-using trim creativity and minimizing waste.
Hygiene, Safety and Maintenance
  • Maintain the cleanliness and organisation of all pastry production areas.
  • Ensure all food is stored and handled in compliance with food safety standards and HACCP protocols.
  • Report and follow up on any equipment malfunction or maintenance needs.
Collaboration & Communication
  • Liase with other kitchen sections to coordinate overall food production and service timing.
  • Work with purchasing team to source new pastry ingredients and supplies.
  • Communicate with service staff regarding allergen information and dessert presentation notes.
Administrative Support
  • Maintain accurate documentation for production logs, wastage reports and hygiene checklists.
  • Participate in monthly kitchen meetings and briefings with culinary leadership.
Responsible Business & Sustainability
  • Promote responsible sourcing by selecting local, fair-trade and eco-labelled products where available.
  • Reduce single-use plastics and packaging in the pastry kitchen.
  • Participate in hotel sustainability audits, campaigns and zero-waste initiatives.
  • Support hotel CSR programs, such as skills training for underprivileged communities or pastry workshops for outreach.

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