Executive Chef, Pastry and Bakery, Singapore

Job Summary We are seeking an Executive Chef with strong leadership skills and extensive luxury or resort experience to lead large-scale pastry and bakery operations for a multi-outlet resort, including high-end patisserie & retail shops, grab & go, specialty restaurants, lounges, and production kitchens. This role is responsible for menu creation, team management, and ensuring consistent quality across high-volume operations.
Key Responsibilities Organize Central Pastry & Bakery Kitchen and make sure the preparations are in an efficient manner to cope with the daily restaurant business Manage, train and develop the production line for a high-end Patisserie & retail shop Manage Central Pastry & Bakery Kitchen including food services Ensure Central Pastry & Bakery Kitchen is compliance with all the relevant regulations and legislations. Strictly maintain & follow the Standard Food Quality & SOP recipe given by the Department Meet QA score based on QA, SFA standard and NEA requirement Always comply with hotel and department policies and procedures Implement cost control initiatives by conducting financial analysis and minimizing waste. Maintain controls to attain forecasted and approved food and labor costs Develop product and brand innovatively based on the needs of business function Develop and implement appropriate menus which deliver financial target and quality expectations Train the kitchen staff and provide guidance as needed Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
Required Qualifications Diploma in Bakery & Pastry Minimum 15 years of experience with a minimum of 5 years in management level