Pastry Chef

The Pastry Chef is responsible for leading and executing all pastry, dessert, and baked goods production across RAMR Group Co.'s food and beverage outlets — delivering consistently exceptional sweet creations that complement the group's culinary identity and delight our guests. This role owns the pastry section end-to-end: from recipe development, production planning, and mise en place through to plating, quality control, ingredient management, and team mentoring.

Education

• Formal culinary qualification with a specialisation in pastry arts, confectionery, or boulangerie from a recognised culinary institution — City & Guilds, Le Cordon Bleu, or equivalent.

• Ongoing professional development through industry courses, competitions, or specialist training in chocolate work, sugar craft, or contemporary pastry techniques is strongly valued.

Experience

• 4–7 years of professional pastry experience, with a minimum of 2 years in a Pastry Chef or senior pastry role within a high-quality restaurant, hotel, or multi-outlet F&B group.

• Proven track record of menu development, recipe creation, and successful seasonal menu launches in a professional kitchen environment.

Job Type: Full-time

Work Location: In person