Pastry – Junior Sous Chef

VIOLET OON INC. PTE. LTD.; Singapore; On-site; SGD 40,000 - 67,000; Full time

Benefits offered by this job

Transport allowance

Medical reimbursement

Birthday gifts

Performance bonuses

Uniform reimbursement

Night transport for late shifts

Promotion opportunities

Education support

Job summary

Violet Oon Inc. Pte. Ltd. is seeking a Pastry Leader to create, decorate and present desserts to the brand's high standards. You will guide pastry assistants, maintain clean stations and oversee daily kitchen operations while ensuring quality and adherence to health and safety rules.

The role involves managing stock, updating menu items and demonstrating new techniques to the team, with opportunities for promotion within a busy Singapore kitchen.

Responsibilities

• Create, decorate and present desserts (cakes and pastries) per Violet Oon Singapore standards
• Decorate pastries with icing, toppings to ensure beautiful presentation
• Monitor stock levels of baking ingredients and place budget-conscious orders
• Check quality of materials and condition of cooking equipment
• Guide and motivate pastry assistants and bakers to work efficiently
• Maintain a lean, orderly station and uphold health and safety standards
• Manage and supervise the kitchen and all chefs and kitchen staff
• Report to Pastry Chef on operation matters
• Be actively involved in daily operation requirements across all phases
• Demonstrate new techniques and equipment to staff
• Update menu recipe cards and assist in menu planning
• Ensure adequate stock at relevant stations and comply with management rules

Job description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Transport Allowance of$250 per month

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes