Sous Chef ( Pastry ) - Central Kitchen

Roles & Responsibility

• Responsible for assisting Head of Pastry Chef in daily operation works

• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs

• Assist the innovative menu planning activity

• Assist with weekly planning, including prep schedules, staff duties, absences, and ordering of supplies.

• Manage stock rotation, storage, and hygiene standards in compliance with health and company regulations.

• Ensure consistency and cost control by following standard recipes and yield management practices.

• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

• Perform any ad-hoc duties assigned by your superior.

Requirement:

• At least 2-3 years of kitchen experience

• Good knowledge of food handling, food preparation and cooking procedures for a specific station

• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.

• Excellent knowledge of food hygiene regulations and following company quality standards.

• Graduated with a Diploma in pastry & bakery will be advantages