Primary Responsibilities
- Ensure daily operation is executed effectively following all HACCP compliance
- Assist Sous chef in daily purchasing, cost control, quality control
- Follow kitchen and hygiene standards
- Be responsible to manage the junior team members of the section
- Ensure proper care and personal hygiene is being upheld among the team members
- Monitor and manage stock rotation of the store rooms and chillers
- Follow through with Singapore Food Agencies compliance
- Providing 100% outstanding satisfaction service to customers
Requirements
- Certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years’ experience in bakery & pastry field, preferably with baker experience
- Knowledge in HACCP and proficient in Microsoft Office applications
- Possess leadership skills and time management skills
