Pastry Chef
PATISSIER WOO HOLDINGS PRIVATE LIMITED · Singapore ·
- Category
- Hospitality
- Company size
- 11-50
- Lead and oversee all culinary operations across the Company's pastry, bakery, dessert and gelato production facilities, ensuring the highest standards of quality, consistency and presentation.
- Develop and execute the Company's culinary vision, including seasonal collections, signature products, special occasion offerings and new product innovations.
- Drive menu and product development through creativity, market awareness and technical expertise, ensuring products remain commercially relevant and aligned with the brand's positioning.
- Manage the end-to-end production process, including production planning, inventory management, procurement, scheduling and resource allocation.
- Establish, implement and continuously improve recipes, production procedures, quality standards and operational workflows.
- Ensure strict adherence to food safety, hygiene, sanitation and workplace safety standards, including compliance with all applicable SFA regulations and internal policies.
- Lead cost management initiatives, including food cost control, yield optimisation, waste reduction and inventory accuracy to achieve operational and financial targets.
- Recruit, train, mentor and develop kitchen personnel, fostering a high-performance culture focused on excellence, teamwork and continuous improvement.
- Conduct regular quality assurance reviews to ensure all products consistently meet established standards for taste, appearance, texture and presentation.
- Work closely with Management on business strategy, sales forecasting, production capacity planning and expansion initiatives.
- Oversee supplier relationships, sourcing strategies and purchasing decisions to ensure product quality, supply continuity and cost efficiency.
- Monitor kitchen performance, identify operational improvements and implement best practices to enhance productivity and profitability.
- Ensure all production facilities, equipment and workstations are maintained in excellent condition and operated in accordance with safety and hygiene requirements.
- Provide leadership and support during peak seasonal periods, special projects, corporate events and new outlet launches.
- Undertake such other duties and responsibilities as may be assigned by Management from time to time.
- Requirements
- Proven experience as an Executive Chef, Head Pastry Chef, Central Kitchen Manager or similar senior culinary leadership role.
- Strong expertise in pastry, desserts, bakery production and large-scale food operations.
- Demonstrated experience in menu development, product innovation and commercial kitchen management.
- Strong leadership, people management and coaching abilities.
- Sound knowledge of food costing, inventory control, procurement and kitchen financial management.
- Excellent understanding of food safety, hygiene and regulatory compliance requirements.
- Ability to thrive in a fast-paced environment while maintaining exceptional quality standards.
- Passion for innovation, craftsmanship and continuous improvement.