PASTRY & BAKERY CHEF

We are looking for a visionary Pastry & Bakery Chef to join our team!

- Lead the production of pastry goods and part of the bakery goods

You are responsible for the daily management and food production of the Pastry/Bakery Kitchen/Outlet To ensure maximum quality and profitability. Production/purchases/manpower answers to you when you are present but also when you are off. You need to organize and handover accordingly always. Pastry items cover all cakes on the menu, all desserts for the events, all sweet items created for specific occasions Bakery goods covers all breads, vennoiseries, jams, granola, brioche, bombolini, chocolates.

- Train junior staff to develop their skills and techniques Organize their work so they gain autonomy in performing daily tasks You are responsible for the quality of what they produce.

- Research and Development

You have to dedicate few hours weekly to improve existing recipes and develop new ones that might be relevant to current production schemes or drive an increase in sales Work with the team on product development, formulate new recipes to cater to different demands Make sure all recipes are up-to-date and completed in the Recipe book

- Stock management

Organize weekly stock taking for the different goods we are selling. Advise optimum stock level for each category of item according to trend. Indicate dates on every single item.

- Ingredients/Packaging

Organize weekly stock take using template provided to check stock level for ingredients, packaging and tools for pastry Organise orders and liaise with suppliers Ensure that all the products received into the kitchen/outlet are meeting standards set by the law and the company.

- Responsible for management of manpower

In charge of looking at the weekly workload and plan the manpower capacities needed daily to make sure that there is always someone present in the pastry/bakery kitchen during shift hours, as well as reaching out to the team to call in for extra manpower if unable to reach out for support from Management In charge of creating a standard procedure to allocate tasks to regular employees and part timers, and create routine tasks

- Pricing Control

Liaise with Operations Management and circle back information regarding product consumption and product pricing to receive necessary support.

- Time Management

Responsible for following the event/delivery timing as per Operations team's request. If any obstacle is encountered make sure it is raised to Operations team so they can handle the matter in a timely manner

- Hygiene

Responsible for the hygienic and safe preparation of food within the Kitchen/Outlet. Strict adherence to food safety, sanitation and SFA hygiene requirements and practices You are also responsible for the transfer and enforcement of the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.