Kitchen cum Pastry Chef

Core Responsibilities

1. Culinary Operations (Savory Kitchen)

• Prepare and cook a variety of hot dishes (e.g. donburi, pasta, udon, etc.)
• Ensure consistency in taste, portioning, and presentation.
• Maintain mise en place for efficient service.
• Assist in menu planning, costing, and seasonal updates.
• Monitor kitchen inventory, freshness, and ordering needs.

2. Pastry & Baking

• Create and bake pastries, cakes, souffl pancakes, sando bread, etc.
• Develop and test new dessert recipes aligned with the cafs concept.
• Decorate and plate desserts attractively and consistently.
• Ensure proper storage of ingredients and baked goods.

3. Quality Control & Hygiene

• Maintain cleanliness and organization of all kitchen and pastry areas.
• Ensure food safety standards and hygiene regulations are strictly followed.
• Conduct daily checks for quality, taste, and appearance.

4. Team Coordination

• Work closely with the service team for smooth order flow.
• Train and guide junior kitchen staff or interns.
• Coordinate with suppliers for fresh and quality ingredients.

5. Inventory & Cost Management

• Track usage and wastage of ingredients.
• Support stock-taking and ensure adequate supply without overstocking.
• Work within food cost targets and reduce unnecessary expenses.

Skills & Requirements

• Strong culinary and pastry knowledge.
• Good time management and multitasking ability.
• Creative in both savory and sweet recipe development.
• Knowledge of kitchen equipment and maintenance.
• Ability to handle pressure in a fast-paced environment.