Pastry Chef (Specializing in Pies/Tarts)

About the role

The In-House Chef Patisserie is an independent bakery-café known for its hand-crafted pies, fruit tarts and seasonal savoury pastries. We serve a mix of walk-in retail customers, CBD lunch crowds through delivery partners, and wholesale accounts supplying boutique cafés and hotels across Singapore. Our kitchen values precision, texture and consistent product life for both display and packed sales.

The role focuses on leading the pies/tarts section: creating and standardising recipes, managing daily production schedules, maintaining food safety and shelf-life standards, and training pastry cooks. This is a hands-on position that balances craft with scalable systems — ideal for a pastry chef who wants to shape product lines, improve production efficiency and grow a small team in a busy Tiong Bahru bakery with expansion plans.

About The In-House Chef Patisserie

A neighbourhood patisserie blending classic European techniques with local flavours. Small-batch production, retail counter, and growing wholesale partnerships with cafés and boutique hotels.

What you can expect

• Central Tiong Bahru location with strong walk-in traffic and repeat customers.
• Opportunity to lead product development for pies/tarts and seasonal ranges.
• Stable ownership with plans to scale wholesale accounts.
• Training and skills development in classic patisserie techniques.

Key responsibilities

• Lead daily production for pies and tarts: doughs, shells, fillings, glazes and finishing.
• Develop, test and standardise recipes with clear yield and costing information for retail and wholesale.
• Manage portion control, batch schedules and product shelf-life standards to minimise waste.
• Supervise and train pastry cooks and trainees on techniques, equipment and quality checks.
• Ensure strict compliance with food safety, HACCP and local regulatory requirements.
• Coordinate ordering of ingredients and manage stock rotation to maintain freshness.
• Maintain clean, safe and organised workstations; escalate equipment or supply issues.
• Assist with seasonal menu launches, packaging specifications and platter/wholesale requirements.

Requirements

• Minimum 3 years' pastry experience, with proven experience specifically producing pies and tarts.
• Vocational training or diploma in pastry arts, culinary or equivalent hands-on experience.
• Solid knowledge of dough handling (shortcrust, pâte sucrée), blind baking, fillings and custards.
• Experience in recipe scaling, costing and maintaining product consistency at retail volumes.
• Hands-on familiarity with commercial bakery equipment (ovens, mixers, sheeters) and HACCP best practices.
• Ability to start early mornings and work weekends/public holidays on rotation.
• Strong communication skills in English and ability to supervise small teams.

How to apply

Send your CV, a short cover note describing your pies/tarts experience and photos of your work to [email protected]. Indicate your availability for an early-morning trial shift.