Senior Pastry Sous Chef - Cakes & Entremets Lead

Mary Grace International Pte Ltd; Singapore; On-site; SGD 50,000 - 84,000; Full time

Job summary

Cafe Mary Grace Singapore is seeking a Senior Sous Chef – Pastry (Cakes) to lead our pastry program with a focus on cakes. This hands-on role collaborates with the team to ensure quality, consistency, and creativity in every pastry output, particularly our cake offerings.

You will own production planning, recipe development, and training of junior pastry chefs, while upholding HACCP and safety standards in a lively kitchen.

Qualifications

• Minimum 2-3 years in a Pastry Sous Chef leadership position.
• Strong leadership and people management skills.
• Technical foundation across entremets, mousse cakes, sponge cakes, buttercream & frosting, mirror glaze, cake decoration & finishing, piping techniques.

Responsibilities

• Handle day-to-day pastry operations with focus on cakes and entremets production.
• Plan daily production schedules and optimise manpower utilisation.
• Develop, refine, and document recipes in line with brand standards and seasonal direction.
• Ensure consistent quality, portion control, and presentation across all pastry items.
• Train, mentor and develop junior pastry chefs through hands-on coaching.
• Maintain accurate inventory, ingredient ordering, stock rotation, and wastage control.
• Ensure HACCP, food safety, hygiene and workplace safety standards are met.
• Collaborate with Head Chef and management on new product launches and improvements.
• Establish and enforce SOPs for operational excellence.
• Foster a positive, professional kitchen environment.

Skills

Pastry leadership

Leadership

People management

Entremets

Mousse cakes

Sponge cakes

Buttercream frosting

Mirror glaze

Cake decoration

Piping techniques

Job description

Cafe Mary Grace Singapore is seeking a Senior Sous Chef – Pastry (Cakes) to lead our pastry program with a focus on cakes. This hands-on role collaborates with the team to ensure quality, consistency, and creativity in every pastry output, particularly our cake offerings.

You will own production planning, recipe development, and training of junior pastry chefs, while upholding HACCP and safety standards in a lively kitchen.