Pastry Junior Sous Chef

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.
2. Decorate pastries using different icings, toppings etc to ensure the presentation will be beautiful and exciting
3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
4. Check quality of material and condition of equipment and devices used for cooking
5. Guide and motivate pastry assistants and bakers to work more efficiently
6. Maintain a lean and orderly cooking station and adhere to health and safety standards
7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers
8. Report to Pastry Chef on all operation matters
9. To constantly be physically involved in all phases of the daily operation requirements
10. Demonstrate new cooking techniques and use of new equipment to staff
11. Update menu recipe cards and menu planning for promotion
12. Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Employee Benefits:

• Transport Allowance of $250 per month

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes