The primary role of the Pastry Chef is to design, prepare, and oversee the production of a diverse range of pastries and desserts.
Job Description:
- Assist the Executive Chef to develop new pastry and dessert products, or modification of existing products and
- recipes
- Pastry preparation according to restaurant’s standard of quality, recipes and standard operating procedures
- Ensure food handling and hygiene regulations are in accordance with SFA’s standards
- Maintaining and ordering stock necessary for smooth running operations
- Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered
- Other duties as assigned by management
Requirements:
- Minimum 2 years relevant experience
- Passionate in culinary and desserts
- Team-player
- Innovative and creative
- Ability to work in a fast-paced environment
