Head Pastry Chef

Roles & Responsibilities

Lead our team of dough whisperers and spread the love of good bakes

Position: Head Chef (Pastry)

Location: Singapore

Department: TBB

Reports To: TBB General Manager

Overview:

The Head Chef (Pastry) will lead the creation, development, and execution of Tiong Bahru Bakery's pastry programme across all outlets in Singapore, with advisory scope for overseas locations. This role is central to delivering the brand's identity through refined, creative, and consistently high-quality pastry offerings. The ideal candidate is a technically excellent pastry chef with a deep understanding of French patisserie, an appreciation for Asian culinary culture, a flair for innovation, and a proven ability to lead and inspire kitchen teams at scale.

Responsibilities:

Strategic Leadership:

• Define and lead the pastry strategy to support TBB's vision as a leading artisanal lifestyle F&B brand.
• Stay ahead of global and regional patisserie trends to inform product innovation and team development.
• Work closely with the General Manager, Marketing, and Operations to align pastry output with brand campaigns and seasonal initiatives.

Operational Excellence:

• Oversee and support the day-to-day execution of pastry production at the Central Kitchen.
• Standardise recipes, processes, and presentation guidelines to ensure quality and consistency across all markets.
• Collaborate with the Supply Chain & Logistics team to manage ingredient selection, procurement, and inventory planning.

Innovation and Product Development

• Lead the development of core, seasonal, and limited-time-only (LTO) pastry items that reflect TBB's philosophy—combining French technique with influences from local markets.
• Run R&D trials, taste panels, and pilot rollouts for new creations.
• Continuously refine and optimise existing products based on performance data and customer feedback.

Collaboration and Cross-Functional Coordination:

• Coordinate with Marketing to develop compelling narratives for pastry launches.
• Work with Finance to model cost implications of new products and manage gross profit targets.
• Partner with Operations to ensure new products are executable at scale, with minimal friction.

Team Leadership and Development:

• Lead and mentor the Central Kitchen Pastry Team and provide guidance to outlet FOH and BOH teams.
• Build a culture of pride, craftsmanship, and curiosity across 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 Tasks:

• Design and roll out TBB's quarterly pastry calendar, covering core, seasonal, and LTO products.
• Own recipe development, costing, and documentation for all new pastries.
• Evaluate pastry performance and customer feedback to inform future iterations.
• Support Central Kitchen Pastry production, including training, troubleshooting, and quality control.
• Serve as a key brand ambassador for pastry, representing TBB in media, collaborations, and industry events as needed.

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.

Tell employers what skills you have
Recipes
Product Innovation
Lifestyle
Operational Excellence
Regulatory Compliance
Food Safety
Cost Management
Team Development
FOH
Team Leadership
Baking
Trials
French
ENPS
Pastry
Culinary Arts

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