Junior Sous Chef (Bakery) - Local Candidates Only

Kempinski Hotels SA; Singapore; On-site; SGD 42,000 - 54,000; Full time

Job summary

Kempinski Hotels in Singapore is seeking a Junior Sous Chef (Bakery) to support the Chief Baker and oversee the bakery's daily pastry operations, including inventory management, quality control, and cost-conscious purchasing.

You will mentor the pastry team, contribute to new dessert concepts, and ensure compliance with HACCP and health and safety standards while delivering consistent, high-quality pastry products.

Qualifications

• 3+ years of experience in a bakery or pastry kitchen.
• Ability to work under pressure and meet deadlines.
• Strong organizational skills and attention to detail.
• Familiar with HACCP requirements and food safety standards.
• Knowledge of health and safety rules and procedures.
• Proactive, team-oriented and capable of mentoring others.

Responsibilities

• Maintain standards set by the Pastry Chef for food preparation and quality.
• Mentor the kitchen team responsible for pastries and desserts.
• Develop ideas for new pastry dishes and presentations.
• Assist with weekly ordering, stock rotation, receiving and proper storage.
• Keep cool rooms, fridges, freezers and dry store areas clean and safe, compliant.
• Ensure food is prepared per standard recipes to control costs and consistency.
• Ensure kitchen staff follow safe working practices at all times.
• Monitor and maintain kitchen equipment and tools.
• Maintain sanitation, health and safety standards in work areas.
• Attend briefings and participate in training sessions.
• Follow food and beverage safety and hygiene policies.
• Perform other ad-hoc duties as assigned.

Skills

Teamwork

Organizational skills

Time management

HACCP knowledge

Health & Safety awareness

Multitasking

Pressure management

3+ years experience

Job description

Junior Sous Chef (Bakery) - Local Candidates Only

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Singapore - Singapore

Description

Reporting to the Chief Baker, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking. He/she is also involves supporting the team in delivering exceptional pastry products and presentations, as well as contributing to the development of innovative bakery creations.

Overall Objectives

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Develop ideas for new pastry dishes.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Monitor and maintain kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties as assigned

Requirements

• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Possesses minimum 3 years experience in a similar role
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.