Master Pastry Artisan

6 days ago

Singapore beBeePastry Full time $100,000 - $120,000

Overview

Pastries Leader

The Pastry Leader will spearhead the development and implementation of pastry programs across all markets, ensuring alignment with the brand vision.

Key Responsibilities:
  • Develop and execute a comprehensive pastry strategy to drive business growth.
  • Stay abreast of global patisserie trends, leveraging insights to inform product innovation and team development.
  • Collaborate closely with cross-functional teams to align pastry output with brand campaigns and seasonal initiatives.
Operational Excellence:
  • Oversee daily execution of pastry production at the Central Kitchen.
  • Standardize recipes, processes, and presentation guidelines to ensure quality and consistency.
  • Work with Supply Chain & Logistics to manage ingredient selection, procurement, and inventory planning.
Innovation and Product Development:
  • Lead the creation of core, seasonal, and limited-time-only pastry items that embody the brand's philosophy.
  • Conduct R&D trials, taste panels, and pilot rollouts for new creations.
  • Continuously refine and optimize existing products based on performance data and customer feedback.
Collaboration and Cross-Functional Coordination:
  • Partner with Marketing to develop compelling narratives for pastry launches.
  • Work with Finance to model cost implications of new products and manage gross profit targets.
  • Collaborate with Operations to ensure new products are executable at scale, with minimal disruption.
Team Leadership and Development:
  • Lead and mentor the Central Kitchen Pastry Team, providing guidance to outlet FOH and BOH teams.
  • Foster a culture of pride, craftsmanship, and curiosity within the pastry function.
  • Develop training modules to elevate skills, building strengths and capabilities within the team.
Regulatory Compliance and Quality Assurance:
  • Conduct regular quality audits and pastry-focused reviews across outlets.
  • Ensure all pastry products meet food safety regulations and brand standards.
  • Maintain strict hygiene standards across all production environments.
Key Performance Indicators (KPIs):
  • New Product Performance (%): Sales performance of new pastry items relative to target, within 3 months of launch.
  • Food Cost of Sales (COS %): Pastry COS relative to budget and forecast.
  • Customer Satisfaction Score (CSAT %): CSAT for Pastry items, tracked monthly.
  • eNPS (Employee Net Promoter Score #): Engagement and satisfaction levels of Pastry Team members.
Qualifications:
  • Diploma or Degree in Pastry Arts, Baking, or Culinary Arts.
  • Minimum 6–8 years of pastry experience, with at least 3 years in a leadership or executive pastry chef role.
  • Mastery of classic and modern French pastry techniques, with a portfolio to match.
  • Strong understanding of ingredient sourcing, production scaling, and food cost management.
  • Demonstrated experience in product innovation and high-volume execution.
  • Excellent leadership, coaching, and communication skills.

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