Assistant Pastry Chef / Sous Chef

About the role

The St Regis Singapore is seeking an Assistant Pastry Chef / Sous Chef to support daily kitchen operations and uphold the brand’s high culinary standards. You will work side‑by‑side with the Executive Chef, leading a team of cooks while personally preparing pastries and desserts for guests and special events.

Key responsibilities

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards and procedures.
• Estimate daily production needs, communicate requirements to kitchen staff, and adjust output as needed.
• Assist the Executive Chef with menu planning, food preparation, and special guest functions.
• Prepare and cook a wide range of pastry items, creating new recipes and decorative displays.
• Maintain purchasing, receiving and storage standards, and ensure proper food handling and sanitation.
• Supervise and coordinate cooks and kitchen workers, leading shifts while personally preparing food.
• Operate and maintain kitchen equipment, reporting any malfunctions promptly.
• Check the quality of raw and cooked products to guarantee consistency and excellence.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with at least 2 years of experience.
• Proven ability to lead a kitchen team, enforce sanitation standards and manage food costs.
• Strong communication and interpersonal skills to motivate staff and ensure a collaborative environment.

Required skills

• Food handling
• Sanitation standards
• Kitchen equipment operation
• Culinary preparation
• Menu development