The Pastry Chef is a craft-forward leadership role at the heart of our kitchen, combining accountability for daily production standards with the rigour of new product development, seasonal launches and events. The role requires equal parts operational discipline — ensuring consistent execution, whether personally or through the Commis Chef (Pastry) — and creative discipline in translating ideas into scalable, production-ready recipes that reflect the brand.
KEY RESPONSIBILITIES
Product Development
- Translate creative briefs from the Director into tested, production-ready recipes with clear documentation, including recipe cards, yield, costing and process parameters
- Develop pastry and gelato-adjacent products aligned with the brand's philosophy, including seasonal, festive and limited-time offerings
- Conduct systematic trials, sensory evaluations and iterations; maintain rigorous records of formulations and outcomes
- Ensure all developed recipes are scalable to kitchen production volumes and meet technical, quality and regulatory standards
- Source and evaluate ingredients with consideration for quality, cost, availability and sustainability
- Stay current on pastry trends and techniques that align with the brand direction
Production & Daily Operations
- Ensure daily pastry and gelato-adjacent production meets brand's quality and consistency standards, executed directly or through the Commis Chef (Pastry)
- Set production schedules and mise en place plans in line with boutique demand, delegating hands-on execution to the Commis Chef (Pastry) where applicable
- Oversee stock levels, ingredient usage and wastage through periodic spot-checks, ensuring the Commis Chef (Pastry) maintains FIFO and proper labelling and storage on a day-to-day basis
- Support boutique operations, events and offsite activations with appropriate pastry items
Food Safety & Quality Assurance
- Ensure all production processes comply with Singapore food safety, hygiene and HACCP requirements
- Conduct routine QA checks across production, assessing texture, flavour, appearance and consistency against defined standards
- Perform audits on staff compliance with hygiene, allergen management and food safety standards
- Identify and resolve deviations from quality benchmarks promptly; maintain accurate records of QA assessments and corrective actions
Collaboration & Continuous Improvement
- Work closely with Gelato Production, Operations, Marketing and Sales teams on seasonal launches, product information and customer-facing requirements
- Train and guide the Commis Chef (Pastry) and other kitchen staff on pastry preparation, hygiene, portioning, handling and serving standards
- Review customer feedback, wastage trends and operational challenges to improve product quality, workflow and feasibility
WE ARE LOOKING FOR SOMEONE WITH / WHO IS
- Methodical and process-driven, thorough in documentation and consistent in execution
- Creative yet practical, able to balance innovation with cost and operational feasibility
- Collaborative and communicative, comfortable working across kitchen and non-kitchen stakeholders
- Willing and able to support weekends, public holidays and peak or festive periods as required
REQUIREMENTS & QUALIFICATIONS
- Minimum 4 years' experience as a Pastry Chef; ideally 5–8 years, with exposure to product development or recipe creation
- WSQ Certificate / Diploma in Food Services (Pastry & Baking) or equivalent qualification
- Valid food safety certification (e.g. WSQ Food Safety Course Level 1 or equivalent)
- Strong technical foundation across pastry techniques, including patisserie, confectionery and baked goods; gelato or frozen dessert experience a bonus
- Good knowledge of food safety standards, HACCP principles, allergen management and QA practices
REPORTING LINES
- Reports directly to the Director
- Direct Reports: Commis Chef (Pastry) — 1 pax
SUCESS IS WHEN
The Pastry Chef consistently produces high-quality products that enhance the gelato experience and contribute to new revenue opportunities, demonstrated through strong food safety standards, controlled wastage, scalable innovation, and effective cross-team collaboration. Success also includes building the capability of the Commis Chef (Pastry) over time, enabling greater delegation of daily production without compromising quality.