Pastry Junior Sous Chef (AWS/ Orchard)

ROYAL PLAZA; Singapore; Hybrid; SGD 42,000 - 62,000; Full time

Job summary

ROYAL PLAZA in Singapore seeks a Pastry Junior Sous Chef to lead the pastry kitchen daily, ensuring high-quality pastries for hotel outlets and events.

You will support the Executive Chef in menu development, cost control, and team coaching while upholding exceptional culinary standards and guest experiences across outlets and events.

The role requires 5–8 years pastry experience, strong leadership, and a commitment to food safety, with rotating shifts and peak periods in a vibrant hotel kitchen.

Qualifications

• Diploma or professional certification in Pastry Arts, Culinary Arts, or a related discipline.
• Minimum 5–8 years of pastry kitchen experience with supervisory responsibilities.
• Strong knowledge of pastry production, baking techniques, dessert presentation, and menu development.
• Experience managing pastry operations for restaurants, buffet service, banquets, and events.
• Strong understanding of food safety, hygiene, and sanitation standards.
• Proven ability to lead, train, and develop pastry kitchen teams.
• Good financial awareness with experience in food cost control, inventory management, and productivity monitoring.
• Willingness to work rotating shifts, weekends, public holidays, and operational peak periods as required.

Responsibilities

• Oversee the daily operations of the pastry kitchen to ensure smooth and efficient production.
• Plan, organise, and supervise the preparation of pastries, cakes, breads, desserts, chocolates, and other baked products.
• Ensure all pastry items meet established quality, presentation, and portion standards.
• Support the Executive Chef in developing seasonal menus, dessert concepts, and promotional offerings.
• Create and standardise recipes to ensure consistency and cost control.
• Monitor food quality through regular tasting and quality assurance checks.
• Manage daily production schedules and manpower deployment to meet operational requirements.
• Supervise and train pastry team members, providing coaching and performance guidance.
• Support recruitment, onboarding, and development of pastry kitchen employees.
• Monitor inventory levels and coordinate purchasing requirements to ensure adequate stock availability.
• Control food costs through effective production planning, waste reduction, and inventory management.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Maintain proper storage, labelling, and stock rotation practices in accordance with company policies and regulatory requirements.
• Work closely with Food and Beverage, Banquet Operations, and outlet teams to support guest requirements and event execution.
• Assist in managing departmental budgets, operating expenses, and productivity targets.
• Ensure all kitchen equipment is maintained and report repair requirements promptly.
• Support continuous improvement initiatives to enhance product quality, operational efficiency, and guest satisfaction.
• Assume responsibility for pastry kitchen operations in the absence of the Executive Chef or Pastry Chef where required.
• Perform other duties as assigned by the direct reporting manager.

Skills

Pastry production

Baking techniques

Dessert presentation

Menu development

Team leadership

Food safety

Cost control

Inventory management

Shift flexibility

Education

Diploma or professional certification in Pastry Arts

Job description

Job Summary

Pastry Junior Sous Chef is responsible for overseeing the daily operations of the pastry kitchen, ensuring the consistent production of high-quality pastries, desserts, bakery items, and specialty products across all hotel outlets and events. This role supports the Executive Chef in maintaining food quality, operational efficiency, cost control, and team development while delivering memorable dining experiences through delightful pastry offerings and exceptional culinary standards.

Areas of Focus

This role focuses on pastry production, menu development, food quality, operational planning, cost management, food safety compliance, and team leadership. The position ensures consistency, creativity, and efficiency across all pastry operations supporting restaurants, lounges, banquets, room service, and special events.

Strategic Responsibilities / Duties

1. Oversee the daily operations of the pastry kitchen to ensure smooth and efficient production.
2. Plan, organise, and supervise the preparation of pastries, cakes, breads, desserts, chocolates, and other baked products.
3. Ensure all pastry items meet established quality, presentation, and portion standards.
4. Support the Executive Chef in developing seasonal menus, dessert concepts, and promotional offerings.
5. Create and standardise recipes to ensure consistency and cost control.
6. Monitor food quality through regular tasting and quality assurance checks.
7. Manage daily production schedules and manpower deployment to meet operational requirements.
8. Supervise and train pastry team members, providing coaching and performance guidance.
9. Support recruitment, onboarding, and development of pastry kitchen employees.
10. Monitor inventory levels and coordinate purchasing requirements to ensure adequate stock availability.
11. Control food costs through effective production planning, waste reduction, and inventory management.
12. Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.
13. Maintain proper storage, labelling, and stock rotation practices in accordance with company policies and regulatory requirements.
14. Work closely with Food and Beverage, Banquet Operations, and outlet teams to support guest requirements and event execution.
15. Assist in managing departmental budgets, operating expenses, and productivity targets.
16. Ensure all kitchen equipment is maintained and report repair requirements promptly.
17. Support continuous improvement initiatives to enhance product quality, operational efficiency, and guest satisfaction.
18. Assume responsibility for pastry kitchen operations in the absence of the Executive Chef or Pastry Chef where required.
19. Perform other duties as assigned by the direct reporting manager.

Key Skills and Requirements

1. Diploma or professional certification in Pastry Arts, Culinary Arts, or a related discipline.
2. Minimum 5–8 years of pastry kitchen experience, including supervisory responsibilities within hotels, restaurants, or large-scale food service operations.
3. Strong knowledge of pastry production, baking techniques, dessert presentation, and menu development.
4. Experience managing pastry operations for restaurants, buffet service, banquets, and special events.
5. Strong understanding of food safety, hygiene, and sanitation standards.
6. Proven ability to lead, train, and develop pastry kitchen teams.
7. Good financial awareness with experience in food cost control, inventory management, and productivity monitoring.
8. Willingness to work rotating shifts, weekends, public holidays, and operational peak periods as required.