Pastry Sous Chef (Production)

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking a skilled operations lead for the International French School, Serangoon North. The role covers back of house management, daily production, menu planning, cost control, and hygiene oversight within a school-catering setting.

You will coordinate menus, promotions, and banquet events, while ensuring quality and compliance with safety standards. Strong communication and leadership are essential for daily operations and reporting.

Qualifications

• Responsible for overall daily back of house operations.
• Plan monthly rotating menus and banquets with the Unit Manager.
• Maintain cost control and administration communications.
• Ensure high food quality and compliance with hygiene and safety.
• Manage manpower planning and training, plus HR documentation.

Responsibilities

• Oversee daily food production and back of house operations.
• Maintain effective manpower management through daily communication.
• Ensure quality and wholesome food served in the facility.
• Plan and execute monthly rotating menus and promotions.
• Handle customer feedback and service management.
• Coordinate banquet events with F&B Coordinator/Supervisor.
• Maintain service standards across front and back of house.
• Coordinate with head office during official visits.
• Submit weekly/monthly financial and admin reports.
• Process HR documentation related to employment, leave, terminations, timecards.
• Attend weekly service meetings to improve service level.
• Evaluate manpower plans and staff development.
• Ensure safe operation and maintenance of cleaning equipment.
• Record core temperature and refrigerator temperatures daily.

Skills

Back of house

Menu planning

Cost control

Hygiene & safety

Staff supervision

Job description

Working Location : International French School, Serangoon North
Working Hours : 7am to 4.30pm, Mondays to Fridays

JobSummary

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities

• Responsible for the overall daily food production and back of the house operations.
• Maintain and enhance manpower management by daily effective communication.
• Ensure that quality and wholesome food is served in the facility.
• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQDepartment.
• Submit weekly and monthly financial/administration reports to the Unit Manager.
• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
• Attend weekly service meetings to improve and enhance service level.
• Evaluate and administer manpower plans, employee training & development.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Maintain and improve hygiene and safety standards of both front of house and back of house operations.
• Keeping Food Sampling and Daily Cooking Core temperature recordings.
• Ensure recording temperature for all refrigerators.
• Perform all other common duties assigned by both the client and management of Sodexo Singapore.