Key responsibilities
Training and processes
- Execute all duties according to schedule and provide guidance to the team in accordance with kitchen SOP
- Assists with on-job training sessions and specialized training for any particular special preparation.
Research and innovation
- Research and prepare under the supervision of the Executive Chef, any new products including new pastry cakes and dishes.
- Keen market awareness - explore and monitor new trends happening in the industry in order to keep abreast with any changes in the market.
Organization and planning
- Assist to plan and manage production to minimize wastage of food production to achieve maximum efficiency and profitability.
- Ensure general cleanliness and sanitation of the team and the work areas
- Assist to plan & schedule the roster effectively for the team employees, taking careful measures to manage work load and forecasted business
- Assists with all aspects of pastry operations such as adhering to all deadlines and ensuring premises/menu/events are ready for all the different outlets
- Assist with requisition for the storeroom and the necessary direct to kitchen orders on a daily basis in accordance with the business forecast
Merchandising
- Improve decoration or show pieces provided on buffets, cake counter or other relevant areas to achieve the most efficient merchandising possible.
Quality assurance
- Monitor quality of the ingredients and final products to achieve the maximum guest satisfaction.
- Make sure that all products meet the preset standards, the preordained portion size and that all staffs follow the proper procedure and recipes
Ideal requirements
- 3-5 years of experience in a similar role, within the industry
- Prepared to have an open, inquisitive and flexible mind to look at the greater scope of things
- Relevant certifications in pastry/culinary
- Able to commit to shift hours roster working shift inlcuding weekends & public holidays
