Editorial summary

The company, PAUL Bakery, a global leader in retail baking with over 125 years of history and more than 530 bakeries in France plus 29 countries, offers opportunities for growth in Singapore and the ASEAN region. The role of Pastry Commis involves managing the pastry section, producing high-quality cakes and pastries using standard and innovative recipes, and ensuring product consistency and hygiene standards. Italso includes planning production and developing seasonal offerings. The listed compensation is 2600.

This summary is AI-generated and may contain inaccuracies. Please refer to the full job description below.

Job description

[This job https://singapore.job-q.com/jobs/detail/pastry-commis-38020 first appeared in Job-Q.com on 15 Oct 2026]

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Pastry Chef is responsible for managing the pastry section, producing high-quality cakes and pastries using standard and innovative recipes, maintaining product consistency, and ensuring hygiene standards. The role includes planning production and developing seasonal offerings.

Responsibilities

• Manage daily operations of the pastry section to ensure smooth workflow and product quality
• Prepare a wide variety of baked goods including cakes, pastries, puffs, tarts, and other traditional and modern recipes
• Produce baked goods such as cupcakes, sponge cakes, mousse cakes, pound cakes, laminated puffs, sugar tarts, éclairs, and flaky puff pastries following brand standards
• Develop and design new pastry items and seasonal offerings to enhance the menu
• Ensure all pastry products meet excellent quality standards in taste, texture, and presentation
• Follow proper food handling procedures and maintain correct temperatures for all products
• Decorate pastries and desserts using various icings and toppings to create visually appealing presentations
• Coordinate and assign tasks to commis pastry chefs during food preparation
• Supervise and oversee all pastry and dessert preparation and presentation activities
• Inspect raw materials and finished products to ensure compliance with quality standards
• Assist in creating decorative food displays and determining food presentation methods
• Monitor inventory levels of baking ingredients such as flour, sugar, and chocolate, and place orders within budget
• Conduct inventory counts twice monthly and maintain accurate records
• Check the quality and condition of baking equipment and report malfunctions or safety hazards promptly
• Hold weekly meetings with team members to provide updates, plan activities, and gather feedback
• Foster a positive work environment by collaborating effectively with diverse team members
• Recognize and maintain superior quality in products, presentations, and flavors
• Ensure compliance with all relevant laws, food hygiene, health, and safety standards
• Operate and maintain department equipment, reporting any issues immediately
• Maintain cleanliness and organization in all work areas to uphold hygiene standards
• Promote mutual trust, respect, and cooperation among team members
• Serve as a role model by demonstrating professional behavior and work ethics
• Guide and motivate pastry assistants and bakers to improve efficiency and performance
• Maintain a lean, orderly baking station adhering to health and safety protocols
• Uphold high standards and responsibilities for the pastry team’s performance and output
• Compile and update HACCP documents including product traceability, invoice inspections, and temperature logs
• Prepare weekly schedules for bakery and pastry teams to ensure adequate coverage
• Submit weekly man-hour reports to HR using the general template
• Track accumulated annual leave and public holidays for team members
• Print daily orders and maintain updates on events and B2B orders
• Record inventory counts accurately and submit reports to purchasing

Required competencies and certifications

• Diploma or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
• Minimum 2 years of professional experience in pastry and baking or high-volume pastry chef role
• Proficient knowledge of various pastry types, dessert preparation, and cake decorating
• Basic computer skills for reporting and scheduling
• Strong communication and interpersonal skills to collaborate with team members
• Ability to work varied shifts including weekends, days, afternoons, and evenings

Preferred competencies and qualifications

• Positive attitude and effective communication skills to foster teamwork
• Good people management and organizational skills to lead the pastry team

Other Information

5 DAYS WORK! ATTRACTIVE BENEFITS!

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