Pastry Sous Chef

4 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 à la carte menus, buffets, banquets, high tea, in-room dining, and special events. Your leadership will ensure 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, à la carte dining, banquets, in-room dining, and VIP amenities.
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 new dessert concepts, tasting menus, and themed displays for seasons, promotions, and festivals.
Maintain a recipe database and ensure portioning and plating standards are followed.
Incorporate modern techniques (e.g., sous-vide pastry components, molecular garnishes) as appropriate.
Banquet & Event Support
Coordinate with Banquet Chefs and event planners to deliver customized dessert menus for weddings, conferences, and themed events.
Manage high-volume production for large-scale functions while maintaining quality.
Prepare dessert displays, centerpieces, 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 storage practices in fridges and dry goods areas.
Support cost control targets through precise portioning, creative reuse of trims, and waste minimization.
Hygiene, Safety, and Maintenance
Maintain cleanliness and organization of all pastry production areas.
Ensure all food is stored and handled in compliance with food safety standards and HACCP protocols.
Report and follow up on equipment malfunctions or maintenance needs.
Collaboration & Communication
Coordinate with other kitchen sections to ensure smooth food production and service timing.
Work with the 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-labeled products where available.
Reduce single-use plastics and packaging in the pastry kitchen.
Participate in hotel sustainability audits, campaigns, and zero-waste initiatives.
Support hotel CSR programs, such as skills training for underprivileged communities or pastry workshops for outreach.
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