Section Head (Central Kitchen - Cake)

Responsibilities

• Production Leadership: Lead the daily production of cake sponges, creams, and decorative elements, ensuring all orders are fulfilled for island-wide delivery.
• Artistic Excellence: Oversee the final finishing and decoration of cakes, ensuring consistency in piping, glazing, and aesthetic presentation.
• Technical Mastery: Monitor temperature-sensitive processes, including chocolate tempering and cream stabilization.
• Resource Management: Manage high-value ingredients and implement strict waste-reduction strategies.
• Team Development: Train and mentor a team of pastry chefs, fostering a culture of precision and excellence.

Requirements

• Minimum 5 years of experience in professional patisserie or high-volume cake production.
• At least 2 years in a supervisory or leadership role.
• Strong technical skills in cake decoration and finishing.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Additional Information

We are looking for a passionate and detail-oriented Section Head (Cake) to lead our patisserie department. You will be responsible for ensuring that our signature cakes and desserts are produced to the highest artistic and quality standards for all our outlets across Singapore.

Your Match

How well this role fits your profile.

Company Intel

What employees say

Worked at PARIS BAGUETTE SINGAPORE PTE. LTD.? Share your experience