Pastry Sous Chef - Menu Innovation & Kitchen Leadership

WHOLESOME CHOICE CONCEPT PTE. LTD.; Singapore; Sur place; SGD 33 000 - 60 000; Plein temps

Résumé du poste

WHOLESOME CHOICE CONCEPT PTE. LTD. is seeking a pastry/kitchen professional to assist the Head of Pastry Chef in daily operations and provide guidance to a brigade of chefs. You will support menu planning, weekly prep schedules, staff duties, and ensure stock control and hygiene compliance.

You will help maintain high hygiene standards, follow standard recipes, and manage yields to ensure cost efficiency, while training junior team members and handling ad-hoc tasks as needed.

Qualifications

• At least 2-3 years of kitchen experience.
• Knowledge of food handling, food preparation and cooking procedures for a specific station.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Diploma in pastry & bakery will be advantages

Responsabilités

• Assist Head of Pastry Chef in daily operation works.
• Provide day-to-day central kitchen duties, advice to a brigade of chefs.
• Assist the innovative menu planning activity.
• Assist with weekly planning, including prep schedules, staff duties, absences, and ordering of supplies.
• Manage stock rotation, storage, and hygiene standards in compliance with health and company regulations.
• Ensure consistency and cost control by following standard recipes and yield management practices.
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.
• Perform any ad-hoc duties assigned by your superior.

Connaissances

Food handling

Hygiene

Kitchen operations

Formation

Diploma in pastry & bakery

Description du poste

WHOLESOME CHOICE CONCEPT PTE. LTD. is seeking a pastry/kitchen professional to assist the Head of Pastry Chef in daily operations and provide guidance to a brigade of chefs. You will support menu planning, weekly prep schedules, staff duties, and ensure stock control and hygiene compliance.

You will help maintain high hygiene standards, follow standard recipes, and manage yields to ensure cost efficiency, while training junior team members and handling ad-hoc tasks as needed.