Pastry Sous Chef

Description

We are seeking a Pastry Sous Chef to join the culinary team of a luxury hotel in Orchard. The role involves supporting the Chef de Cuisine in managing pastry operations, ensuring high standards of quality, hygiene, and creativity, while training and guiding team members to deliver exceptional guest experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist Chef de Cuisine in managing daily pastry operations and leading the team * Maintain HACCP and food safety standards throughout the kitchen * Participate in menu planning, recipe development, and food promotions * Oversee pastry preparation, portion control, and cost management * Supervise, train, and certify pastry team members in their responsibilities * Support offsite events and special promotions as required * Monitor equipment condition and coordinate repairs when necessary * Ensure hygiene, cleanliness, and professional presentation in all work areas

Qualifications and Requirements

* Minimum 5 years of pastry kitchen experience, with at least 1 year in a supervisory role * Valid Food Hygiene certificate required * Strong knowledge of HACCP and food safety regulations * Creative and detail-oriented with proven expertise in pastry arts and menu design * Hands-on leadership style with strong coaching and problem-solving skills * Ability to remain calm under pressure in a fast-paced environment

Working Condition

Working hours

Full-time, 5.5 to 6 days per week including weekends and public holidays