*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .
*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.
*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.
*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.
*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.
*Decorating the pastries and desserts and making them attractive.
*Preparing pastries and desserts for monthly/festive seasons including client demonstration.
*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.
* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.
*Ability to manage time effectively, expert communication skills and high stamina level.
REQUIREMENTS:
*Responsible and take ownership.
*Proven experience as Pastry Chef, baker or relevant role.
*Great attention to detail and creativity.
*Organizing and leadership skills.
* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)
