Pastry Sous Chef — Lead Dessert Production & Innovation

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

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.