Sous Chef (Pastry)

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef (Pastry) supports the pastry kitchen by preparing, baking and presenting desserts, pastries and other bakery products to consistent quality and food-safety standards. Requirements typically include professional culinary training, relevant pastry or bakery experience, sound knowledge of production methods, hygiene regulations and kitchen equipment, and the ability to work shifts in a fast-paced catering environment. The successful candidate is expected to supervise daily preparation, maintain cleanliness and stock control, meet production schedules, minimise waste, and guide junior team members. Attention to detail, creativity, teamwork, reliability and the ability to work under pressure are important. Experience in airline catering, hotels or large-scale food production would be advantageous.

About the employer

SATS Ltd is a Singapore-based provider of food solutions and gateway services, serving airlines, airports, hospitality businesses, institutions and other customers worldwide. The company is well known for airline catering, food manufacturing, logistics, passenger services, aviation security and airport ground handling. SATS operates through a broad international network and supports the travel and food industries with large-scale production, supply-chain expertise and operational services. In Singapore, its teams work in demanding, highly coordinated environments where food quality, hygiene, safety, punctuality and customer service are essential. A Sous Chef (Pastry) would typically contribute to the preparation of products for airline catering or other institutional and hospitality customers. The role offers exposure to high-volume professional kitchens, multicultural teams and strict production standards, making it suitable for chefs seeking experience in commercial pastry operations and aviation-related food services.