DUTIES AND RESPONSIBILITIES:
Reporting directly to the Executive Sous Chef, the incumbent will be responsible to create and promote an atmosphere, ensuring guests satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:
- Assists the Executive Sous Chef in monitoring the operation and function of the assigned kitchen.
- Upholds the quality and standard of all Pastry/Bakery.
- Tests cooked food and checks on it's original appearance and freshness.
- Ensures that Mis-en-place must be always well prepared.
- Helps the Executive Sous Chef with menu planning, inventory and managing of supplies.
- Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef.
- Relaying orders to the line pastry cooks and ensuring that the team works together to get all the orders right and get them out promptly.
JOB REQUIREMENTS:
- At least 5 years of Pastry Chef experience
- Have a strong working knowledge in specific pastry cuisine (Japanese)
- Strong understanding of HACCP
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and financial goals.
- Experienced in consistently producing excellent quality pastries in high volume luxury environment.
- Strong knowledge in the use of local ingredients.
- Must be proactive and be able to lead a team autonomously.
- Must be artistic/innovative and be able to push boundaries.
- Sugar, chocolate artistry working skills highly desired.
- Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed.
Only shortlisted candidates will be notified.
