Sous Chef – Pastry

Dusit Thani Laguna Singapore; Hinoba-an; On-site; PHP 2,930,000 - 4,395,000; Full time

Job summary

Dusit Thani Laguna Singapore seeks a skilled Sous Chef – Pastry to lead the pastry team in a luxury hotel environment. You will ensure high-quality desserts, train staff, and manage menus and inventory to support banquet and à la carte service.

The role requires strong pastry techniques, HACCP knowledge, and a track record of cost control in a high-pressure kitchen. Join a renowned hospitality brand delivering exceptional guest experiences.

Qualifications

• At least 2 years sous chef experience in pastry/bakery within a 5-star hotel.
• Strong working knowledge of international pastry techniques (French patisserie, artisanal bread, chocolate work, Thai desserts).
• Proven cost control in pastry ingredients, equipment maintenance, and labor.

Responsibilities

• Prepares and ensures consistently excellent quality pastry, dessert, and bakery products.
• Trains staff in technical pastry skills to elevate production.
• Plans dessert menus, manages inventory, and coordinates specialized pastry supplies.
• Ensures safety and hygiene standards are strictly followed in the pastry kitchen.
• Supervises pastry team to maintain brand standards, portion sizes, and visual aesthetics.
• Coordinates with other departments for events and guest dessert requirements.

Skills

Leadership

Pastry expertise

Cost control

Tools

HACCP knowledge

Job description

# Sous Chef – PastryApril 23, 2026Full TimeApply Now### Job DescriptionJOB DESCRIPTION: SOUS CHEF – PASTRY PRIMARY RESPONSIBILITIES Quality & Excellence: Prepares and ensures a consistently excellent quality and standard of all pastry, dessert, and bakery products. Tests finished products and checks for original appearance, texture, and freshness.Ingredient Integrity: Ensures all pastry ingredients (flours, chocolates, dairy, etc.) are of top quality. Trains staff in technical pastry skills—such as tempering chocolate or dough lamination—to ensure the best preparation.Strategic Planning: Helps the Executive Sous Chef/Executive Pastry Chef with dessert menu planning, inventory management, and specialized pastry supplies.Hygiene & Safety: Assists in ensuring the pastry kitchen’s safety and hygiene standards are adhered to at all times, strictly following sanitation rules.Supervision & Consistency: Supervises and monitors the quality of all sweets prepared. Constantly checks for taste, temperature, and visual aesthetics. Ensures all desserts meet established portion sizes and brand standards.Service Coordination: Relays pastry orders (plated desserts, afternoon tea, etc.) to the pastry team and ensures the team works together to get all orders out promptly and accurately.Communication: Maintains ongoing verbal and written communication regarding dessert menu changes, seasonal ingredients, and specialized dietary requirements (e.g., gluten-free or vegan desserts).Operational Readiness: Ensures all pastry cooks have necessary specialized ingredients, equipment (molds, mixers, ovens), and standardized recipes.Administrative Support: Takes on administrative tasks as assigned, such as recording pastry inventory, managing par levels, and following up on orders with specialized pastry purveyors.Cost & Waste Control: Controls food costs by following proper storage procedures (e.g., humidity control), standardized recipes, and minimizing waste through efficient production planning.Cleanliness: Assists the Food Service Coordinator in maintaining high standards of cleanliness and organization specifically within the pastry and bakery sections.Staff Development: Aids in identifying and analyzing ongoing training needs for pastry staff, focusing on technical skill elevation.Emergency & Safety: Remains familiar with the emergency procedures of the hotel.Human Resources: Conducts interviewing, hiring, performance appraisals, and coaching for the pastry team in coordination with the Executive Sous Chef to ensure productivity.Leadership: Conducts daily pastry briefings and de-briefings; proposes effective duty rosters to ensure sufficient manpower based on occupancy and banquet volume.Sustainability: Conserves energy and water; manages and reduces food waste through thorough analysis of pastry production cycles.Flexibility: Performs other tasks as assigned by the Executive Sous Chef or Executive Pastry Chef.REPORT LINE & COMMUNICATION Reports to: Executive Sous Chef / Executive Pastry Chef.Supervision: Directly supervises the pastry kitchen staff, including Pastry Commis, Demi Chefs, and Bakers.Coordination: Coordinates with other department managers (F&B, Banquets) for all hotel activities and events.OTHERS Continuous learning through own Individual Development Plan (IDP).Any other duties as may be assigned by the superior.ACCOUNTABILITIES Represents Dusit’s brand and its values at all times. Establishes relationships first and delivers an exceptional guest experience while promoting Thai graciousness.COMPANY’S CULTURE Communicates and fully embraces the Company’s culture (Vision, Mission, and Values). Leads by example and cascades the “Proud to belong and to contribute” ethos to all subordinates.CONFIDENTIALITY Ensures confidentiality and secure storage of all recipes, intellectual property, and databases. Adheres to company Internet and E-mail policies.JOB REQUIREMENTS Experience: At least 2 years of Sous Chef experience in a Pastry/Bakery capacity within a 5-star hotel.Technical Knowledge: Strong working knowledge of international pastry techniques (French Patisserie, Artisanal Bread, Chocolate work, and Thai desserts).Safety: Strong understanding of HACCP protocols.Financial Acumen: Proven track record of cost control regarding specialized pastry ingredients, equipment maintenance, and labor.Attributes: Demonstrates a real passion for creative pastry arts, leadership, and a determination to succeed in a high-pressure environment.