Junior Sous Chef (Pastry)

Job Description

The Junior Sous Chef (Pastry) supports the Pastry Chef in supervising daily pastry production, including breads, cakes, desserts and plated items, while maintaining Shangri-La’s quality and presentation standards. Requirements typically include a culinary or pastry qualification, several years of professional pastry experience, strong knowledge of baking techniques, food safety and hygiene procedures, and the ability to guide junior team members. The successful candidate is expected to be creative, organised, hands-on and comfortable working in a fast-paced hotel kitchen. Flexibility for shifts, weekends and public holidays, good communication skills, attention to detail and the ability to control waste and maintain consistent product quality are also important.

Company Info

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international destinations. The group is recognised for warm Asian hospitality, personalised service, comfortable accommodation and extensive dining and wellness facilities. Shangri-La Singapore is a prominent urban resort set amid landscaped gardens, offering guestrooms, suites, restaurants, event spaces, recreational facilities and a strong focus on guest experience. Culinary employees typically work in a multicultural environment with opportunities to develop their technical skills, leadership abilities and knowledge of international cuisine. The company places emphasis on service excellence, teamwork, professional standards and creating memorable experiences for guests.

Destination Guide

Singapore is a compact, multicultural city-state with strong opportunities in hospitality, food and beverage, tourism, technology, finance and healthcare. Its culture blends Chinese, Malay, Indian and Western influences, reflected in festivals, neighbourhoods and an excellent hawker-food scene. Lifestyle is safe, efficient and convenient, with reliable public transport, modern facilities, shopping and easy access to parks and beaches. Rent can be expensive, especially near central areas, so many employees share accommodation or live near MRT lines. Foreign professionals generally need an employer-sponsored work pass; hospitality staff commonly use an S Pass or Work Permit, depending on qualifications, salary and sector rules. Employers usually guide successful candidates through the application process. Before relocating, confirm the contract, accommodation, medical coverage, working hours and pass eligibility.