Executive Sous Chef
CoralTree Hospitality · United States
Restaurant
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Pastry Sous Chef - NoMad Singapore
Hilton global culinary · Singapore, Singapore
Pay not listed by source
- Pay
- Not listed by source
- Employment
- Full-time
- Venue
- Restaurant
- Seniority
- Senior
- Apply
- External site
About the role
OVERVIEW OF ROLE The Pastry Sous Chef is responsible for supporting the overall operation of the pastry kitchen, ensuring the consistent production of high-quality pastries, desserts, breads, and confectionery items in line with NoMad’s culinary standards. This role plays a key part in menu execution, team supervision, and maintaining excellence in pastry presentation and quality across all hotel outlets including restaurants, banquets, in-room dining, and special events. The Pastry Sous Chef also contributes to creative development and ensures efficient production aligned with operational demand. THE NOMAD WAY Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore’s charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore
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- • What example best proves: QUALIFICATIONS • Diploma or certification in Pastry Arts, Culinary Arts, or related field preferred. • Minimum 4–6 years of pastry experience in luxury hotels, restaurants, or high-end hospitality environments. • Experience as Chef de Partie or Junior Sous Chef in pastry preferred. • Strong knowledge of pastry techniques, baking, chocolate work, and dessert presentation. • Good supervisory, organisational, and time management skills. • Strong communication and interpersonal abilities. • Knowledge of HACCP and food safety standards. • Ability to work flexible shifts, including weekends and public holidays. • Passion for pastry arts and delivering exceptional guest experiences?
Evidence still needed: QUALIFICATIONS • Diploma or certification in Pastry Arts, Culinary Arts, or related field preferred. • Minimum 4–6 years of pastry experience in luxury hotels, restaurants, or high-end hospitality environments. • Experience as Chef de Partie or Junior Sous Chef in pastry preferred. • Strong knowledge of pastry techniques, baking, chocolate work, and dessert presentation. • Good supervisory, organisational, and time management skills. • Strong communication and interpersonal abilities. • Knowledge of HACCP and food safety standards. • Ability to work flexible shifts, including weekends and public holidays. • Passion for pastry arts and delivering exceptional guest experiences.
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Requirements
- QUALIFICATIONS • Diploma or certification in Pastry Arts, Culinary Arts, or related field preferred. • Minimum 4–6 years of pastry experience in luxury hotels, restaurants, or high-end hospitality environments. • Experience as Chef de Partie or Junior Sous Chef in pastry preferred. • Strong knowledge of pastry techniques, baking, chocolate work, and dessert presentation. • Good supervisory, organisational, and time management skills. • Strong communication and interpersonal abilities. • Knowledge of HACCP and food safety standards. • Ability to work flexible shifts, including weekends and public holidays. • Passion for pastry arts and delivering exceptional guest experiences.