Executive Chef
Summary
Oversee pastry and bakery operations, develop new desserts, lead a kitchen team, and manage inventory and food safety in a Singapore café.
Pastry & Bakery Operations
- Oversee the daily operations of the pastry and bakery kitchen.
- Plan and supervise the production of cakes, pastries, breads, desserts, cookies, and other baked goods.
- Ensure all products meet the company's quality, taste, and presentation standards.
- Maintain consistency in recipes, portion sizes, and plating.
Menu Development & Innovation
- Design and develop new desserts, pastries, seasonal specials, and signature menu items.
- Research market trends and introduce innovative products to enhance the café menu.
- Standardize recipes and create detailed recipe cards and production procedures.
- Conduct product testing and quality evaluations before launching new items.
Team Leadership
- Lead, supervise, and motivate the pastry kitchen team.
- Recruit, train, coach, and evaluate pastry chefs and bakery staff.
- Prepare work schedules and allocate manpower effectively.
- Foster teamwork and maintain a positive working environment.
Inventory & Cost Control
- Manage inventory levels and ensure timely ordering of ingredients and supplies.
- Monitor food costs, labour costs, and wastage to achieve budget targets.
- Maintain accurate inventory records and conduct regular stock checks.
- Source quality ingredients while maintaining cost efficiency.
Food Safety & Quality Assurance
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Implement and monitor HACCP and FIFO procedures.
- Ensure all equipment and workstations are clean, organized, and well maintained.
- Conduct routine quality inspections to maintain high production standards.
Operational Management
- Coordinate pastry production with kitchen and service teams to ensure smooth daily operations.
- Manage production schedules to meet business demand.
- Monitor equipment performance and arrange maintenance or repairs when necessary.
- Ensure timely preparation for catering, events, and seasonal promotions.
Requirements
- Diploma or Degree in Pastry Arts, Culinary Arts, or a related field is preferred.
- Minimum 8–10 years of professional pastry experience, with at least 3–5 years in a leadership role.
- Strong expertise in cakes, pastries, artisan breads, viennoiserie, plated desserts, and modern pastry techniques.
- Experience in café, bakery, or hotel pastry operations is highly preferred.
- Strong leadership, organizational, and communication skills.
- Good knowledge of food costing, inventory management, and production planning.
- Thorough understanding of food safety, HACCP, and hygiene regulations.
- Ability to work efficiently in a fast-paced environment.
Key Competencies
- Advanced Pastry & Baking Skills
- Product Development & Innovation
- Leadership & Team Management
- Food Cost Control
- Inventory Management
- Quality Assurance
- Food Safety & Hygiene
- Time Management
- Problem Solving
- Attention to Detail
Key Performance Indicators (KPIs)
- Product quality and consistency.
- Customer satisfaction and dessert sales performance.
- Successful development of new menu items.
- Food cost maintained within budget.
- Reduction in product wastage.
- Compliance with food safety and hygiene standards.
- Team productivity, training, and retention.
- Inventory accuracy and production efficiency.