Pastry Sous Chef

2 days ago

Singapore FURAMA PTE. LTD. Full time
As the Pastry Sous Chef , you will play a pivotal role in leading the hotel's pastry kitchen operations. Working closely with the Executive Sous Chef, you will oversee the creation and execution of all pastry items for ala-carte menu, buffets, banquets, high tea, in-room dining and special events. Your leadership ensures that all pastries and desserts meet the highest standards of quality, consistency and presentation.
Job Responsibilities
Daily Kitchen Operations
  • Lead the day-to-day production of all pastry items for buffet service, ala-carte dining, banquets, in-room dining and VIP amentities.
  • Ensure readiness and timeliness of all pastry components ahead of service periods.
  • Support service during peak hours and manage last-minute special requests efficiently.
Menu Innovation & Development
  • Assist in designing newe dessert concepts, tasting menus and themed displays for seasons, promotions and festivals.
  • Maintain a recipe database and ensuring portioning and plating standards are followed.
  • Incorporate moderate techniques (eg, sous-vide pastry components, molecular garnishes) as appropriate.
Banquet & Event Support
  • Coordinate with Banquet Chefs and event planners to deliver customised dessert menus for weddings, conference and themed events.
  • Manage high volume production for large-scale functions while maintaining quality.
  • Prepare dessert displays, centrepieces and showpieces as per event briefs.
Inventory, Costing & Control
  • Monitor ingredient levels, expiry dates and product quality during receiving and storage,
  • Implement FIFO and proper stroage practices in fridges and dry goods areas,
  • Support cost control targets through precise portioning, re-using trim creativity and minimizing waste.
Hygiene, Safety and Maintenance
  • Maintain the cleanliness and organisation of all pastry production areas.
  • Ensure all food is stored and handled in compliance wiht food safety standards and HACCP protocols.
  • Report and follow up on any equipment malfunction or maintenance needs.
Collaboration & Communication
  • Liase with other kitchen serctions to coordinate overall food production and service timing.
  • Work with purchasing team to source new pastry ingredients and supplies.
  • Communicate with service staff regarding allergen information and dessert presentation notes.
Administrative Support
  • Maintain accurate documentation for production logs, wastage reports and hygiene checklists.
  • Participate in monthly kitchen meetings and briefings with culinary leadership.
Responsible Business & Sustainability
  • Promote responsible sourcing by selecting local, fair-trade and eco-labelled products where available.
  • Reduce single-use plastics and packaging in the pastry kitchen.
  • Participate in hotel sustainability audits, campaigs and zero-waste initiatives.
  • Support hotel CSR programs, such as skills training for underprivileged community or pastry workshops for outreach.

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