Sous Chef

1 week ago

Central Region, Singapore The American Club of Singapore Full time $60,000 - $120,000 per year

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.

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