Job Responsibilities:
· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.
· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.
· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.
· Prepare ingredients and food items accordingly to recipes.
· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.
· Manage all food and production cost.
· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.
· Manage and maintain the hygiene standards established.
· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.
· Other ad-hoc duties as requested.
Job Requirements:
- Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
- Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
- Independent, creative and loves challenges.
- Willing to experiment, take risk and not afraid to fail;
- Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
- Good planning, communication and interpersonal skills;
- Able to work in a fast-paced environment;
- High standard of personal hygiene;
- Must present a positive and professional attitude at all times;
- Willing to work on weekends and public holidays.
- Willing to travel.
