Junior Sous Chef (Pastry) - Conrad Singapore Marina Bay

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD; Singapore; On-site; SGD 40,000 - 60,000; Full time

Benefits offered by this job

Travel perks

Health benefits

Job summary

Hilton in Singapore is seeking a Junior Sous Chef (Pastry) to lead dessert preparation for the Restaurant Buffet and Executive Floor, ensuring quality and presentation that delight guests.

You will collaborate with the Executive Pastry Chef to develop menus for seasonal promotions and special events, mentor 2–3 team members, and help manage schedules, costs, and hygiene standards in a fast-paced kitchen.

Qualifications

• Ability to develop and execute dessert concepts for buffets, seasonal promotions, festive celebrations and special events.
• Good planning and organisational skills, with the ability to manage operational priorities and resources effectively.
• Good communication and interpersonal skills, with the ability to work effectively with kitchen teams and other hotel departments.
• Ability to maintain consistent standards of food quality, presentation, hygiene and service.
• Knowledge of food hygiene, sanitation, health and safety requirements, as well as food cost control.
• Ability to work effectively in a fast-paced kitchen environment and adapt to operational requirements.
• Willingness to learn and develop knowledge and skills relevant to the role.
• Ability to maintain professional appearance and comply with applicable hotel grooming and hygiene standards.
• Relevant culinary or pastry qualification is preferred.
• Willingness to work a variety of shifts, including weekends, days, afternoons and evenings, according to operational requirements.

Responsibilities

• Oversee the preparation, presentation and quality of desserts for the Restaurant Buffet and Executive Floor.
• Support the development of dessert menus and concepts for seasonal promotions, festive celebrations, and special occasions in collaboration with the Executive Pastry Chef.
• Lead, train and guide 2–3 Team Members to ensure consistent standards in recipes, presentation, hygiene and daily operations.
• Plan and manage work schedules to meet operational requirements and ensure effective deployment of resources.
• Maintain consistency in food quality, presentation, productivity and portion control.
• Monitor food costs and support effective cost control measures.
• Ensure compliance with food hygiene, health and safety requirements and hotel standards.
• Collaborate with other kitchen sections and hotel departments to support smooth operations.
• Contribute ideas and take initiative in developing new dessert products and buffet presentations.
• Adhere to the hotel’s safety policies, emergency rules and procedures.
• Perform other reasonable duties as assigned by Management.
• Management reserves the right to amend this job description as necessary to meet operational and business requirements.

Skills

Dessert concepts

Planning & organisation

Communication

Hygiene & safety

Team leadership

Menu development

Cost control

Adaptability

Willingness to work shifts

Education

Culinary or Pastry qualification

Job description

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world‑class brands, and a company‑wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore ourCareers Blogto see why we’re more than a great place to stay—we’re a great place to work.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Junior Sous Chef (Pastry), you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Ability to develop and execute dessert concepts for buffets, seasonal promotions, festive celebrations and special events.
• Good planning and organisational skills, with the ability to manage operational priorities and resources effectively.
• Good communication and interpersonal skills, with the ability to work effectively with kitchen teams and other hotel departments.
• Ability to maintain consistent standards of food quality, presentation, hygiene and service.
• Knowledge of food hygiene, sanitation, health and safety requirements, as well as food cost control.
• Ability to work effectively in a fast‑paced kitchen environment and adapt to operational requirements.
• Willingness to learn and develop knowledge and skills relevant to the role.
• Ability to maintain professional appearance and comply with applicable hotel grooming and hygiene standards.
• Relevant culinary or pastry qualification is preferred.
• Willingness to work a variety of shifts, including weekends, days, afternoons and evenings, according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

• Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world‑class hotels through our Go Hilton travel program
• Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

Here’s what you’ll do during a typical day:

• Oversee the preparation, presentation and quality of desserts for the Restaurant Buffet and Executive Floor.
• Support the development of dessert menus and concepts for seasonal promotions, festive celebrations, special occasions and themed buffets in collaboration with the Executive Pastry Chef.
• Lead, train and guide 2–3 Team Members, including new trainees and junior team members, to ensure consistent standards in recipes, presentation, hygiene and daily operations.
• Plan and manage work schedules to meet operational requirements and ensure effective deployment of resources.
• Maintain consistency in food quality, presentation, productivity and portion control.
• Monitor food costs and support effective cost control measures.
• Ensure compliance with food hygiene, health and safety requirements and hotel standards.
• Collaborate effectively with other kitchen sections and hotel departments to support smooth operations.
• Contribute ideas and take initiative in developing new dessert products and buffet presentations.
• Adhere to the hotel’s safety policies, emergency rules and procedures.
• Perform other reasonable duties as assigned by Management.
• Management reserves the right to amend this job description as necessary to meet operational and business requirements.