SECOND TALENT SG PTE. LTD.

1 day ago

Singapore SECOND TALENT SG PTE. LTD. Full time

Roles & Responsibilities About the Role We are seeking an experienced and passionate Baking Manager or Pastry Chef to oversee daily operations in our central kitchen . The role involves managing production schedules, ensuring product quality, leading the baking and pastry team, and maintaining smooth operations from ingredient preparation to final presentation. This position suits someone with a strong foundation in both baking and pastry arts , excellent leadership and organizational skills, and a genuine passion for creativity, consistency, and food safety excellence. Key Responsibilities Production Management Plan and supervise daily baking and pastry production schedules to meet outlet demand while minimizing waste. Oversee the preparation, baking, and finishing of breads, cakes, desserts, and savoury pastries. Ensure all recipes, weights, and product specifications are consistently followed. Team Leadership Lead, train, and mentor a team of bakers, pastry chefs, and kitchen assistants to maintain high performance and teamwork. Conduct regular performance reviews and ensure adherence to kitchen discipline and hygiene. Foster a positive, safe, and collaborative working environment. Quality & Standards Maintain product consistency in taste, texture, and presentation across all bakery and pastry items. Implement and enforce strict hygiene, sanitation, and food safety procedures. Conduct regular checks on ingredient freshness, equipment condition, and kitchen readiness. Inventory & Cost Control Monitor stock levels and coordinate ingredient orders with suppliers. Manage cost control through efficient ingredient usage and reduction of wastage. Keep accurate records of production output, orders, and stock usage. Menu & Product Development Collaborate with management to develop new recipes, seasonal specials, and festive products. Conduct product trials, tastings, and continuous improvement initiatives. Requirements Diploma or Certificate in Baking, Pastry Arts, Culinary Arts , or a related field. Minimum 5 years of professional baking or pastry experience , including at least 3 year in a supervisory or CDP capacity . Strong technical knowledge in both dessert and savoury pastry production (e.g. pies, tarts, breads, cakes). Skilled in baking techniques, ingredient knowledge, and oven operations. Excellent leadership, communication, and organizational skills. Ability to work early mornings, weekends, and public holidays as required. Passionate, creative, and dedicated to maintaining high-quality standards. Tell employers what skills you have RecipesLeadershipFood SafetyInventoryCakesSanitationTeam LeadershipBakingTrialsBakeryProduct DevelopmentPastryCost ControlCulinary Arts

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