Primary Responsibilities
- Pastry Kitchen Operations: Oversee daily pastry kitchen operations, ensuring compliance with HACCP standards and internal food safety regulations.
- Kitchen Management: Assist the Sous Chef in kitchen management, including purchasing, cost and quality control, and inventory tracking.
- Hygiene and Safety: Uphold and enforce hygiene, sanitation, and kitchen safety standards.
- Team Supervision: Supervise and mentor junior team members in the pastry section, ensuring consistent performance and work discipline.
- Inventory Management: Monitor and manage stock rotation to ensure optimal freshness and minimize wastage.
- Regulatory Compliance: Ensure full compliance with Singapore Food Agency (SFA) guidelines and regulations.
- Product Quality: Support the team in delivering exceptional pastry products and presentations.
Requirements
- Education and Qualifications: Diploma in Pastry & Bakery or equivalent qualification.
- Experience: Minimum 4 years of hands-on experience in bakery and pastry, preferably in fine dining restaurants.
- Food Safety Knowledge: Sound understanding of HACCP and food safety management systems.
- Technical Skills: Proficient in Microsoft Office applications (Excel, Word, Outlook).
- Leadership and Communication: Strong leadership and communication skills, with effective time and workload management in a fast-paced environment.