We are looking for talented Executive Pastry Chef to craft beautiful pastries for our restaurant. Key Responsibilities · Oversee the daily operations of the pastry kitchen, including bread baking, dessert preparation, and decorative work. · Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity. · Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries and bread daily. · Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications. · Manage specialized pastry inventory and monitor portion control to minimize food wastage. · Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs. Requirements · Minimum 3 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous) not necessary but preferable. · Proficient in tempering chocolate, sugar work, bread making, and advanced plating techniques. · Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred. · A high level of attention to detail and a commitment to “perfection” in every plate. We Offer · Competitive salary, based on experience. · Friendly and supportive working environment · Career development and growth opportunities. · Staff privileges – voucher for birthday, etc.