Head Chef - Pastry & Baking (Tampines Central Kitchen)
About the company
Mission Central Kitchen is the central production kitchen of Mission Group, a Singapore hospitality group whose concepts include temper., Willow, Firebird by Suetomi, Carlitos, Casa Vostra, Chin Mee Chin, Ungrafted Vines and PETRA. Our bakery and pastry section mainly produces for Chin Mee Chin, Singapore’s 101-year-old heritage bakery, and also supplies selected baked goods and pastries to other Group concepts. _https://www.missiongroup.com/hospitality_
Your tasks
About the Role We’re looking for an experienced Head Chef – Pastry& Baking* to lead all baking and pastry production at the central kitchen. You’ll protect the quality and heritage of Chin Mee Chin’s much-loved bakes, scale production efficiently, and lead a skilled team of bakers and pastry cooks.
_Production Leadership_
- Lead daily pastry and baking production for Chin Mee Chin and other Group concepts
- Plan production schedules to meet outlet orders, delivery timelines and peak demand
- Keep taste, texture, size and presentation consistent across every batch
- Protect Chin Mee Chin’s heritage recipes and standards while improving processes where possible
_Product Development_
- Develop new products, seasonal items and recipe improvements with brand and culinary teams
- Standardise recipes, specifications and production methods so they can be scaled
- Support other concepts with baked goods, pastry and dessert items as needed
_Cost & Inventory_
- Manage ingredient ordering, stock levels and supplier quality
- Control food cost, yield and wastage against targets
- Track production output and efficiency, and suggest improvements
_Team Leadership_
- Lead, train and develop bakers, pastry cooks and kitchen assistants
- Plan rosters and allocate manpower to match production needs
- Build a disciplined, positive and safety-first kitchen culture
_Food Safety & Compliance_
- Ensure full compliance with SFA requirements, HACCP and workplace safety standards
- Maintain proper labelling, storage, FIFO and traceability of all products
- Oversee cleanliness, equipment maintenance and readiness for audits
Requirements
- At least 8 years of pastry and baking experience, including 3+ years in a Head Baker, Pastry Chef or Pastry Sous Chef role
- Experience in central kitchen, commercial bakery or large-scale production is strongly preferred
- Strong knowledge of breads, laminated doughs, pastries and desserts
- Proven ability to manage production planning, food costing and inventory
- Strong leadership and team management skills
- Valid WSQ Food Safety Course Level 1; Level 3 (Food Hygiene Officer) is an advantage
- Knowledge of HACCP and food safety management systems
- Able to work early-morning shifts, weekends and public holidays as required
- Experience with French and Western Pastry is an advantage
- Diploma or certificate in Baking & Pastry or Culinary Arts is an advantage
What we offer
- Competitive salary, with performance incentives
- Annual leave / medical and dental benefits / staff meals
- Dining privileges across Mission Group concepts
- The chance to lead the bakery behind a 101-year-old Singapore heritage brand
- Career growth within an expanding multi-concept hospitality group
How to apply
Interested applicants may apply through MyCareersFuture. Only shortlisted candidates will be notified.