Junior Sous Chef (Bakery) - Local Candidates Only

Kempinski Hotels; Singapore; On-site; SGD 32,000 - 42,000; Full time

Job summary

Kempinski Hotels in Singapore is seeking a Junior Sous Chef to assist in managing pastry kitchen operations under the Chief Baker, overseeing daily activities and ensuring quality, cost control, and inventory accuracy.

You will mentor the pastry team, contribute innovative bakery concepts, participate in weekly orders, maintain storage and hygiene standards, and support health and safety compliance in a fast-paced hotel environment.

Qualifications

• Minimum 3 years in a similar pastry/kitchen role.
• Strong organizational and multitasking abilities.
• Knowledge of HACCP and health/safety rules.
• Ability to mentor and develop junior colleagues.

Responsibilities

• Maintain standards for food preparation and quality.
• Mentor kitchen team responsible for pastries and desserts.
• Develop ideas for new pastry dishes.
• Assist with weekly ordering, stock rotation, receiving and storage.
• Ensure clean, safe cool rooms and storage areas.
• Maintain cost and product consistency via standard recipes.
• Enforce safe working practices and monitor equipment.
• Maintain sanitation and comply with food safety standards.
• Participate in trainings and briefings.
• Follow beverage safety and hygiene policies.
• Perform other ad-hoc duties as assigned.

Skills

Pastry skills

Team leadership

Time management

HACCP knowledge

Independent under pressure

Job description

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.

Department

Kitchen

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.