Pastry Sous Chef

How's Catering; Singapore; On-site; SGD 42,000 - 62,000; Full time

Job summary

How's Catering in Singapore seeks a Pastry Sous Chef to support the Executive Pastry Chef in overseeing dessert production for high-volume caterings and events. You will lead the pastry section, refine recipes, and ensure top taste and presentation.

You will mentor pastry chefs and assistants, manage inventory, and help control costs while maintaining quality across all pastry offerings.

Qualifications

• 3–5 years pastry production experience, plus 1–2 years supervisory experience.
• Strong technical pastry skills with attention to detail and presentation.
• Proven leadership, communication, and team coordination abilities.
• Experience with cost control, inventory management, and vendor relations.
• Ability to work well under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.

Responsibilities

• Assist in developing and executing seasonal pastry menus for catered events (weddings, corporate events, private parties).
• Support the Pastry Chef in incorporating new techniques and industry trends into the menu.
• Help manage inventory, monitor food costs, and place supply orders as needed and directed.
• Supervise and mentor pastry chefs, bakers, and assistants, leading the section's daily operations.
• Maintain quality control over pastry and dessert offerings, ensuring consistency in taste, appearance, and portion sizes.
• Oversee preparation and production of pastries, cakes, confections, and other desserts, ensuring timely completion to standard.
• Help resolve production or service issues to keep operations running smoothly.

Skills

Leadership

Team coordination

Cost control

Inventory management

Vendor relations

Pastry skills

Time management

Communication

Job description

The Pastry Sous Chef supports the Executive Chef and Pastry Chef in overseeing dessert and pastry production in a high-volume catering environment. This role involves assisting with menu execution, recipe refinement, hands‑on production, and helping to uphold the company's high taste, presentation, and quality standards, while leading the section on a day-to-day basis.

Job Responsibilities:

• Assist in developing and executing seasonal pastry menus for catered events, including weddings, corporate events, and private parties.

• Support the Pastry Chef in incorporating new techniques and industry trends into the menu.

• Help manage inventory, monitor food costs, and place supply orders as needed and directed.

• Supervise and mentor pastry chefs, bakers, and assistants, leading the section's daily operations.

• Maintain quality control over pastry and dessert offerings, ensuring consistency in taste, appearance, and portion sizes.

• Oversee preparation and production of pastries, cakes, confections, and other desserts, ensuring items are completed on time and to standard.

• Help resolve issues that arise during production or service to keep operations running smoothly.

Job Requirements:

• Proven experience as a Pastry Sous Chef or Pastry Junior Sous Chef, with at least 3–5 years of experience in pastry production and 1–2 years in a supervisory role.

• Strong technical pastry skills with an eye for detail and presentation.

• Good leadership, communication, and team coordination skills.

• Experience with cost control, inventory management, and vendor relations.

• Ability to work well under pressure in a fast-paced environment.

• Good organizational and time-management skills.