Sous Chef

4 weeks ago

Singapore American Club, The Full time
Roles & Responsibilities

The Pastry Sous Chef will assist the Executive Pastry Chef in the production and presentation of high-quality pastries, desserts, and baked goods. This role is integral in maintaining the consistency, quality, and creativity of our pastry offerings, while ensuring that the kitchen runs smoothly and efficiently. The Pastry Sous Chef will manage the pastry team, help develop new recipes, and maintain the pastry section of the kitchen.

Responsibilities:

  • Oversee and lead the pastry kitchen team in the preparation and execution of all pastries, desserts, and baked goods.
  • Assist the Executive Pastry Chef in the development of new pastry offerings and menus, ensuring innovation and quality.
  • Maintain high standards for pastry presentation, taste, and creativity.
  • Supervise and train pastry staff to ensure optimal performance and skill development.
  • Ensure all pastry preparations are made according to established recipes, techniques, and standards.
  • Monitor inventory and order necessary ingredients and supplies for the pastry department.
  • Ensure cleanliness and organization of the pastry kitchen in compliance with health and safety regulations.
  • Assist in maintaining food cost controls and labor cost management within the pastry department.
  • Manage the pastry team's schedule to ensure proper staffing during peak times.
  • Assist in the hiring and training of new pastry team members.
  • Actively participate in quality control and regular tasting to ensure consistency.
  • Handle special dietary requests (e.g., gluten-free, dairy-free, etc.) as needed.
  • Stay up to date on pastry trends and techniques to ensure offerings remain fresh and innovative.

Qualifications:

  • Proven experience as a Pastry Chef or in a senior pastry role, preferably in a high-volume environment.
  • Culinary school degree or equivalent experience is preferred.
  • Strong understanding of baking and pastry techniques, as well as dessert presentation.
  • Ability to lead, motivate, and train a team.
  • A passion for pastry arts and a commitment to excellence.
  • Knowledge of food safety and sanitation standards.
Tell employers what skills you have

Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Cost Management
Purchasing
Sanitation
Compliance
Baking
HACCP
Pastry
Audit

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