Pastry Chef - Join a Market Leader

Responsibilities:

1. Oversee the planning of weekly production schedule. Review and adjust schedule where needed. 
2. Manage human and material resources to meet production demands. 
3. Manage the production team to ensure smooth and efficient operations to meet the delivery time while ensuring the quality and presentation of food produced 
4. Conduct in-house training for pastry staff on good manufacturing practices and food safety. 
5. Develop and implement Standard Operating Procedures (SOP) and ensure that the Central Kitchen operates in compliance. 
6. Responsible for all administration work and HR-related issues, including:
   1. Recruitment.
   2. To make recommendations for staff internal promotion or salary review. Coach, counsel and assist in conducting performance evaluations of production team.
   3. Enforce discipline and ensure that all staff observes the Company’s Code of Conduct. 
   4. To make recommendation or conduct disciplinary action including termination of production team when necessary in accordance with HR recommendations and procedures. 
7. Ensure good housekeeping, and cleanliness & tidiness of premises including walk in cold rooms, toilets, etc. 
8. Responsible for workplace safety in accordance to MOM’s guideline. 
9. Ensure the proper usage and cleanliness of utensils & equipment and is in compliance with statutory safety requirements, and that they are in serviceable condition. Coordinate with Maintenance Department for servicing, repair or replacement and ensure follow up. 
10. Undertake basic research into aspects of food quality, storage and preservation of food items to improve product sensory, quality and shelf life of existing and new products.
11. Conduct product shelf life/in-house tests and preparing of samples for lab tests to determine product shelf life. 
12. Coordinate with section heads to troubleshoot issues pertaining to production, packing or delivery. 
13. Ensure safe and hygienic conditions are maintained during processing, storage and packing of food. 
14. Prepare/revise HACCP manual and other documents required for annual HACCP and AVA audits, and for licensing purposes.
15. Responsible for the liaison with auditors and government officers regarding facilities inspection and corrective actions (if needed) after the inspections. 
16. Conduct random QC checks on items from suppliers and on finished cooked products prior to delivery. 
17. Inventory management. 
18. Design production process and layout of equipment.
19. Analyze production and quality control to detect and correct problems. 
20. Implement cost control programs. 
21. Assist to create and maintain the database for the ERP System.
22. Responsible to review processes for efficiency, noting areas for improvement and doing research on alternative equipment to streamline operations and production. 

Specifications:

• Possesses at least a Certificate or higher in Food Production/Food Science or equivalent
• At least 7 years of working experience in related field
• Knowledge in HACCP/AVA 
• Knowledge in Cost Control
• Knowledge in Inventory Management
• Database management in ERP systems
• Design production process
• Plan weekly production schedules
• Conduct QC checks
• Possesses strong leadership with problem solving skills to work towards common goal
• Good people management skills
• Excellent communication and interpersonal skills
• Positive working attitude