Job Responsibilities:
- Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
- Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
- Monitor the preparation of the productions to ensure adherence to recipes and specifications
- Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
- Perform day-to-day kitchen activities efficiently
- Guide, train, and supervise junior members
- Consistently execute menu items with responsibility to the taste and presentation standards
- Minimise the wastage and spoilage of ingredients and other food items
- Job involves all aspects of pastry including and not limited to
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
- Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
- Perform any other ad-hoc duties assigned by the Management
Job Requirements:
- With at least 2-3 years of pastry experience
- Passionate about providing efficient and friendly service standards
- Outgoing personality and highly motivated and take initiative
- Able to work weekends and public holidays
- Prefers to hold a recognized Basic food hygienic certification.
