Pastry Sous Chef

FURAMA PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading hotel in Singapore is seeking an experienced Pastry Sous Chef to oversee pastry operations. Responsibilities include leading daily production, menu innovation, and maintaining hygiene standards. The ideal candidate has a culinary diploma and extensive pastry experience. This role offers an opportunity to contribute creatively in a dynamic kitchen environment.

Benefits

Career development opportunities

Staff meals

Qualifications

• Extensive experience in pastry kitchen operations, preferably in a hotel environment.
• Strong knowledge of food safety standards and HACCP protocols.
• Ability to develop creative dessert concepts and execute them efficiently.

Responsibilities

• Lead daily production of all pastry items for various services.
• Assist in the design and execution of seasonal dessert menus.
• Coordinate with banquet teams for large-scale event pastry requirements.

Skills

Leadership

Menu innovation

Hygiene and safety compliance

Collaboration

Education

Culinary diploma or equivalent

Tools

Sous-vide equipment

Pastry tools

Job description

As the Pastry Sous Chef, you will play a pivotal role in leading the hotel's pastry kitchen operations. Working closely with the Executive Sous Chef, you will oversee the creation and execution of all pastry items for à la carte menus, buffets, banquets, high tea, in-room dining, and special events. Your leadership will ensure that all pastries and desserts meet the highest standards of quality, consistency, and presentation.

Job Responsibilities

Daily Kitchen Operations

• Lead the day-to-day production of all pastry items for buffet service, à la carte dining, banquets, in-room dining, and VIP amenities.
• Ensure readiness and timeliness of all pastry components ahead of service periods.
• Support service during peak hours and manage last-minute special requests efficiently.

Menu Innovation & Development

• Assist in designing new dessert concepts, tasting menus, and themed displays for seasons, promotions, and festivals.
• Maintain a recipe database and ensure portioning and plating standards are followed.
• Incorporate modern techniques (e.g., sous-vide pastry components, molecular garnishes) as appropriate.

Banquet & Event Support

• Coordinate with Banquet Chefs and event planners to deliver customized dessert menus for weddings, conferences, and themed events.
• Manage high-volume production for large-scale functions while maintaining quality.
• Prepare dessert displays, centerpieces, and showpieces as per event briefs.

Inventory, Costing & Control

• Monitor ingredient levels, expiry dates, and product quality during receiving and storage.
• Implement FIFO and proper storage practices in fridges and dry goods areas.
• Support cost control targets through precise portioning, creative reuse of trims, and waste minimization.

Hygiene, Safety, and Maintenance

• Maintain cleanliness and organization of all pastry production areas.
• Ensure all food is stored and handled in compliance with food safety standards and HACCP protocols.
• Report and follow up on equipment malfunctions or maintenance needs.

Collaboration & Communication

• Coordinate with other kitchen sections to ensure smooth food production and service timing.
• Work with the purchasing team to source new pastry ingredients and supplies.
• Communicate with service staff regarding allergen information and dessert presentation notes.

Administrative Support

• Maintain accurate documentation for production logs, wastage reports, and hygiene checklists.
• Participate in monthly kitchen meetings and briefings with culinary leadership.

Responsible Business & Sustainability

• Promote responsible sourcing by selecting local, fair-trade, and eco-labeled products where available.
• Reduce single-use plastics and packaging in the pastry kitchen.
• Participate in hotel sustainability audits, campaigns, and zero-waste initiatives.
• Support hotel CSR programs, such as skills training for underprivileged communities or pastry workshops for outreach.