Roles & Responsibilities
Job Responsibilities
• Set-up for new bakery
• To perform daily and weekly ordering of ingredients for individual sections
• Supervise all bakery activities to ensure pastry & sourdough breads are prepared in accordance to the established recipes
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations
• Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters, etc
• Ensure all operations comply with health and safety regulations, including sanitation standards and proper food handling practices.
• Ensure the highest standard of cleanliness in the kitchen at all times
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of order
• Train new employees in order to ensure consistency in food presentation, taste and texture
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers
• Make reports on all matters pertaining to kitchen operation
• Menu planning & costing
• Creating new product and recipes
Requires Skills and Qualifications:
Proven experience as a baker or pastry chef, with at least 5 years in a leadership role.
Pastry & Bakery Diploma or equivalent experience in baking and pastry arts.
Strong knowledge of baking techniques and ingredients.
Excellent organizational and time management skills.
Strong leadership and communication abilities.
Creative mindset with a passion for innovation in baking.
Ability to work in a fast-paced environment and adapt to changing priorities.
Possess WSQ Food & Hygiene Certificate
Willing and able to work shift work.
**We regret to inform that only shortlisted candidates would be notified.
