Sous Chef (Pastry) - Geylang

Responsibilities:

• Assist the Pastry Chef in planning, organizing, and executing all pastry operations.
• Supervise and train pastry cooks, bakers, and assistants to maintain high-quality production.
• Produce a wide variety of baked goods including cakes, tarts, mousses, petit fours, laminated doughs, and plated desserts.
• Maintain cleanliness and organization of the pastry kitchen, adhering to hygiene and safety standards (HACCP or equivalent).
• Collaborate on seasonal and special-event menu development, offering creative and visually appealing dessert options.
• Ensure consistency in taste, quality, and presentation of all pastry items.
• Assist with inventory control, ordering supplies, and managing cost-effective practices.
• Ensure all pastries and desserts are prepared and presented in a timely manner for service.
• Support special events, banquets, and large-scale productions as required.
• Maintain a positive and professional kitchen environment, promoting teamwork and a culture of continuous improvement.

Requirements:

• Degree or diploma in Culinary Arts or Patisserie from an accredited institution preferred.
• Minimum 4-6 years experience in a professional pastry kitchen, including at least 1 year in a supervisory role.
• In-depth knowledge of pastry techniques, baking science, chocolate work, sugar art, and plating.
• Strong leadership, organizational, and time management skills.
• Familiarity with food safety standards.
• Excellent attention to detail and creative flair.