Head Pastry Chef - Create Iconic and Timeless Bakes with us at Tiong Bahru Bakery!
$ 5,500 - $ 5,500 / month
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Lead our team of dough whisperers and spread the love of good bakes!
Position: Head Chef (Pastry)
Key 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.
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 for 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
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
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.
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.
Position: Head Chef (Pastry)
Key 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.
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 for 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
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
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.
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.