Overall Job Responsibility
Assist the Chef de Cuisine in overseeing all kitchen operations, ensuring high standards of food quality, consistency, hygiene, and safety. Maintain smooth workflows across designated F&B outlets and take charge of all kitchen functions during the absence of the immediate superior.
Main Duties
- Assist in planning, directing, and coordinating all food preparation and kitchen functions.
- Ensure daily kitchen operations run efficiently, delivering consistent food quality and timely service.
- Support menu development, recipe creation, and food costing in collaboration with the Chef de Cuisine.
- Maintain strict compliance with food safety and hygiene regulations (NEA, FSB, SFA, etc.).
- Provide training and guidance to junior cooks in pastry or bakery techniques, hygiene practices, and workplace discipline.
- Offer continuous feedback to junior cooks, fostering a work environment that values trust, transparency,and professional growth.
- Lead by example through professional behavior, positive leadership, and maintaining high grooming and appearance standards.
- Monitor and adjust duty rosters based on business levels to maintain productivity and manage manpower effectively.
- Control and monitor food costs through adherence to standard recipes, proper portioning, and minimizing waste, spoilage, and overproduction.
- Coordinate with Purchasing and Receiving team to ensure timely, quality, and cost-effective procurement of food products.
- Collaborate with Outlet Managers and the F&B service team to ensure seamless service flow and effective communication.
- Report to the Chef de Cuisine on current practices and propose improvements to enhance operations.
- Perform other side duties assigned by the Chef de Cuisine.
Job Requirements
- Strong foundation in Western pastry and bakery, including plated desserts, cakes, tarts, laminated doughs, and basic bread work.
- Experience with Japanese or Asian-inspired desserts is an advantage but not essential.
- Minimum 2-3 years of pastry experience as a Junior Sous Chef, or 3-5 years as a Chef de Partie with at least 1–2 years in a supervisory or senior capacity.
- Proven ability to support and oversee daily pastry operations, ensuring consistent quality, texture, andpresentation across all dessert items.
- Skilled in recipe execution, portion control, and maintaining high presentation standards.
- Strong organizational abilities, including managing prep lists, production schedules, mise-en-place planning, and pastry-related inventory.
- Good knowledge of pastry kitchen equipment, baking techniques, food safety, and hygiene requirements.
