Pastry Sous Chef: Creative Desserts & Team Leadership

SHANGRI-LA HOTEL LIMITED; Singapore; On-site; SGD 42,000 - 62,000; Full time

Job summary

Shangri-La Hotel, Singapore invites applications for a Junior Sous Chef (Pastry) to join our pastry team and support daily operations. You will help the Pastry Chef ensure top-quality desserts, breads and pastries for buffet, à la carte, banquets and events.

We seek a candidate with a Diploma in Culinary Arts or Pastry & Baking, at least 5 years in a hotel, and strong pastry skills including decorating and sugar work. Flexibility to work weekends and holidays is expected.

Qualifications

• Diploma or certification in Culinary Arts, Pastry & Baking
• Minimum 5 years of relevant experience in hotel
• Prior experience in a similar CDP (Pastry) role is strongly preferred
• Experience with plated desserts, buffet setups, and high-volume production is a plus
• Strong knowledge of pastry techniques, including baking, decorating, chocolate work, and sugar craft
• Able to work flexible hours, including weekends, public holidays, and shift duties as required.

Responsibilities

• Assist Pastry Chef in managing daily pastry and bakery operations.
• Supervise the pastry teamduring preparation and service.
• Ensure consistent quality of cakes, desserts, breads, and baked goods.
• Create and test new pastry recipes for buffet, à la carte, banquets, and special events.
• Maintain high standards of food presentation, taste, and portioning.
• Train and guide junior staff in pastry techniques and hygiene practices.
• Monitor inventory, order ingredients, and control wastage.
• Ensure all food safety, hygiene, and HACCP standards are followed.
• Coordinate with other kitchen sections and service teams for smooth operations.

Skills

Pastry techniques

Team supervision

Food safety

Education

Diploma in Culinary Arts / Pastry & Baking

Job description

Shangri-La Hotel, Singapore invites applications for a Junior Sous Chef (Pastry) to join our pastry team and support daily operations. You will help the Pastry Chef ensure top-quality desserts, breads and pastries for buffet, à la carte, banquets and events.

We seek a candidate with a Diploma in Culinary Arts or Pastry & Baking, at least 5 years in a hotel, and strong pastry skills including decorating and sugar work. Flexibility to work weekends and holidays is expected.