Job Responsibilities
Support Senior Chefs
- Assist the Head Chef in running daily pastry and bakery operations.
Food Quality & Standards
- Follow standard recipes and presentation guidelines.
- Ensure portion control and consistency in taste and appearance.
Cost & Resource Management
- Monitor food and labor costs.
- Control maintenance and energy usage in the pastry kitchen.
Training & Development
- Train and mentor Chef de Partie and Commis chefs.
- Promote hygiene, safety, and kitchen standards.
Operational Efficiency
- Maintain smooth workflow in line with corporate SOPs.
- Prevent accidents and ensure energy conservation.
Requirements
- Min. 5 years in pastry/bakery, with supervisory exposure.
- Good knowledge of pastry techniques, food safety, and kitchen management.
- Culinary diploma or equivalent is plus.
- Leadership, communication, and ability to work under pressure.
