Pastry Chef

Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries in accordance with Violet Oon Singapore’s standards. Plan, order, and manage ingredients and supplies required for pastry production and related operations. Decorate pastries using various icings, toppings, and techniques to ensure visually appealing presentation. Monitor inventory levels for baking ingredients (e.g. flour, sugar, dairy products) and place orders within approved budgets. Ensure the quality of raw materials and maintain proper condition of all pastry equipment and tools. Guide, train, and motivate pastry team members to improve efficiency, consistency, and workmanship. Maintain a clean, organised, and efficient kitchen environment in compliance with hygiene, health, and safety standards. Manage and supervise overall pastry kitchen operations and coordinate activities of all pastry staff. Report operational matters, issues, and performance updates to the Chef De Cuisine / Head Chef. Be hands-on and physically involved in all phases of daily pastry production and service. Ensure efficient and profitable kitchen operations, with close control over food cost, labour cost, and purchasing expenses. Attend weekly meetings with the Chef De Cuisine to review operations, discuss future plans, and follow up on action items. Demonstrate new cooking techniques and introduce new equipment or processes to the team where applicable. Update menu recipe cards and contribute to menu development and promotional planning. Ensure adequate stock levels are maintained at all times for the assigned kitchen sections. Adhere to all company policies, procedures, and management directives. Basic Functions: Check event orders Check kitchen hygiene and sanitation Conduct morning briefing Check attendance Communicate with Restaurant Manager Check food quality and presentation Skills and Attitude: Displays initiative and leadership qualities Strong team player with good people management skills Courteous, patient, and professional Good understanding of food and labour cost control Ability to work efficiently in a fast-paced kitchen environment Minimum Qualifications / Experience: Minimum Diploma qualification in Pastry Arts, Culinary Arts, or related discipline. Minimum 5 years of relevant experience in Food & Beverage or pastry operations. Oral and written proficiency in English. Basic knowledge of Microsoft Office applications. Pleasant, professional, and dynamic personality. Strong sense of responsibility with a “can-do” attitude.