Senior Sous Chef (Pastry & Bakery)

ELITEZ PTE. LTD.; Singapore; On-site; SGD 100,000 - 167,000; Full time

Job summary

ELITEZ PTE. LTD. in Singapore is seeking a Senior Sous Chef (Pastry & Bakery) to support the Executive Chef in overseeing pastry and bakery operations, ensuring high-quality baked goods, and managing production planning in a high-volume setting.

You will lead a pastry team, develop menus, standardize recipes, manage inventory, and participate in events and catering to meet quality and time requirements. Candidates should have a Diploma/Certificate in Pastry & Baking and at least 8 years of

Qualifications

• Diploma/Certificate in Pastry & Baking or related field required.
• Minimum 8 years of relevant pastry/bakery experience with supervisory/leadership exposure.
• Experience in high-volume production environments such as institutional catering, hotels, or central kitchens.

Responsibilities

• Manage daily pastry and bakery operations to ensure efficient production and service.
• Plan production schedules based on operational requirements and events.
• Oversee production of cakes, pastries, breads, desserts, and specialty items per recipes and standards.
• Monitor quality, portions, consistency, and presentation of products.
• Lead and train pastry team; assist in manpower planning and scheduling.
• Ensure HACCP, hygiene, sanitation, and safety compliance across the unit.
• Control inventory, procurement, and food cost; monitor equipment usage.

Skills

Team Leadership

Pastry Production

HACCP & Food Safety

Inventory Management

Production Planning

Quality Control

Communication

Education

Diploma/Professional Certificate in Pastry & Baking or related

Job description

Job Summary

The Senior Sous Chef (Pastry & Bakery) is responsible for supporting the Executive Chef in overseeing the pastry and bakery operations, ensuring the consistent production of high-quality baked goods, pastries, desserts, and specialty products. The role is responsible for production planning, food quality, food safety compliance, manpower supervision, inventory management, cost control, and menu development within a high-volume food production environment.

Key Responsibilities

Pastry & Bakery Operations

• Manage the daily operations of the pastry and bakery section to ensure efficient production and service delivery.


• Plan, organize, and coordinate pastry and bakery production schedules based on operational requirements.


• Prepare and oversee the production of cakes, pastries, breads, desserts, viennoiseries, and specialty bakery products.


• Ensure all products are prepared according to established recipes, quality standards, and presentation requirements.


• Monitor food quality, portion control, consistency, and product presentation.


• Support large-scale catering functions, special events, and seasonal menu offerings.

Menu Development & Innovation

• Assist in developing and implementing new pastry, dessert, and bakery offerings.


• Conduct research and development to improve product quality and operational efficiency.


• Standardize recipes and production procedures to ensure consistency across operations.


• Review industry trends and customer preferences to support menu enhancement initiatives.

Team Leadership

• Supervise and guide pastry and bakery team members in daily operations.


• Conduct on-the-job training to improve technical skills, food safety awareness, and productivity.


• Assist in manpower planning, work scheduling, and performance monitoring.


• Foster teamwork and maintain a positive working environment.

Food Safety & Quality Assurance

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.


• Implement and maintain HACCP-based food safety procedures.


• Monitor proper storage, handling, labelling, and temperature control of food products.


• Participate in food safety audits, inspections, and corrective action processes.

Inventory & Cost Control

• Monitor inventory levels and coordinate procurement of ingredients and supplies.


• Minimize food wastage through effective production planning and stock management.


• Support food cost control initiatives and operational budget management.


• Monitor equipment usage and ensure operational efficiency.

Equipment & Maintenance

• Ensure proper use, cleanliness, and maintenance of pastry and bakery equipment.


• Report equipment defects, maintenance issues, and safety concerns promptly.


• Maintain a clean, organized, and safe working environment.

Additional Duties

• Support operational requirements during peak periods and special events.


• Participate in departmental meetings and continuous improvement initiatives.


• Perform any other duties assigned by management.

Requirements

• Diploma, Professional Certificate, or equivalent qualification in Pastry & Baking, Culinary Arts, Food & Beverage, Hospitality, or a related discipline.


• Minimum 8 years of relevant pastry and bakery experience, including at least 3 years in a supervisory or leadership role.


• Experience in high-volume food production environments such as institutional catering, hospitality, hotels, healthcare facilities, central kitchens, or large-scale food service operations.


• Proven experience in producing artisan breads, laminated pastries, viennoiseries, cakes, desserts, and buffet dessert offerings.


• Experience supervising and developing kitchen or pastry teams.


• Strong knowledge of pastry production, bakery operations, food presentation, and quality control standards.


• Familiarity with HACCP, food safety, hygiene, and sanitation requirements.


• Experience in inventory management, food cost control, and production planning.


• Strong communication, organizational, and problem-solving skills.


• Ability to work in a fast-paced operational environment and manage multiple priorities.


• Willingness to work shifts, weekends, and public holidays based on operational requirements.

Preferred Skills

• Leadership and Team Management


• Pastry & Bakery Production Expertise


• HACCP and Food Safety Compliance


• Inventory and Cost Management


• Production Planning and Scheduling


• Menu Development and Innovation


• Quality Assurance and Operational Excellence