Pastry & Bakery Sous Chef — Creative Menu & Leadership

WHOLESOME CHOICE CONCEPT PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

Wholesome Choice Concept Pte. Ltd. is seeking a Pastry Kitchen Assistant to support daily operations under the Head of Pastry Chef. You will assist with central kitchen duties, advise the brigade, and help plan innovative menus.

You will also manage weekly prep schedules, coordinate staff duties, monitor stock, and ensure hygiene, safety, and cost control by following standard recipes. Training juniors and ad-hoc tasks are part of the role.

Qualifications

• 2–3 years of kitchen experience.
• Good knowledge of food handling and cooking procedures for a station.
• Ability to maintain high hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company standards.
• Diploma in pastry & bakery is an advantage.

Responsibilities

• Assist Head of Pastry Chef in daily operation works.
• Provide day-to-day central kitchen duties, advice to a brigade of chefs.
• Assist the innovative menu planning activity.
• Assist with weekly planning, including prep schedules, staff duties, absences, and ordering of supplies.
• Manage stock rotation, storage, and hygiene standards in compliance with health and company regulations.
• Ensure consistency and cost control by following standard recipes and yield management practices.
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.
• Perform any ad-hoc duties assigned by your superior.

Skills

Kitchen experience

Food handling

Hygiene standards

Cost control

Education

Diploma in pastry & bakery

Job description

Wholesome Choice Concept Pte. Ltd. is seeking a Pastry Kitchen Assistant to support daily operations under the Head of Pastry Chef. You will assist with central kitchen duties, advise the brigade, and help plan innovative menus.

You will also manage weekly prep schedules, coordinate staff duties, monitor stock, and ensure hygiene, safety, and cost control by following standard recipes. Training juniors and ad-hoc tasks are part of the role.