Pastry – Junior Sous Chef

VIOLET OON INC PTE LTD; Singapore; On-site; SGD 39,000 - 58,000; Full time

Benefits offered by this job

Transport Allowance

Medical reimbursement

Birthday gifts

Performance bonuses

Uniform reimbursement

Night transport

Promotion opportunities

Education support

Job summary

Violet Oon Singapore is seeking a pastry chef to lead the dessert program, creating cakes and pastries that meet the brand’s high standards. You will oversee presentation, train staff, and ensure inventory, safety, and quality controls across the pastry section.

Join a team that rewards excellence with opportunities for promotion, while offering comprehensive benefits and a collaborative kitchen culture focused on innovation and exquisite service.

Responsibilities

• Create, decorate, and present desserts to Violet Oon Singapore standards.
• Decorate pastries with icings and toppings to ensure appealing presentation.
• Monitor baking ingredient stocks and place orders within budget.
• Check quality of materials and condition of kitchen equipment.
• Guide and motivate pastry assistants and bakers to work efficiently.
• Maintain lean, orderly station and uphold health and safety standards.
• Manage and supervise all kitchen staff under the Pastry Chef.
• Report to Pastry Chef on operational matters.
• Be physically involved in all daily operation phases.
• Demonstrate new techniques and equipment to staff.
• Update menu recipe cards and plan for promotions.
• Ensure adequate stock at relevant stations.
• Adhere to management rules and regulations.

Skills

Leadership

Pastry decoration

Stock management

Quality control

Staff training

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