Full Time Pastry Chef de Partie (Baker)

Job Scope:

• Baking of cake sponges and desserts
• Preparation of sauces, curds, and fillings
• Finishing of desserts such as tarts, cupcakes including piping
• Setting up and stocking up stations with all necessary supplies
• Plan production schedules to ensure OTP (On Time Performance)
• Preparing Game Plan for daily job allocations of baking team members
• Ensure staff in baking department comply with all procedures, rules and regulations as set out by the SOPs, hygiene guidelines and internal procedures
• To assist in identifying problems, conducting investigation and resolve routine problems
• Monitor and reduce food wastage

Requirements:

• 5/6 days alternate work week, All Mondays off and alternate day off
• Passionate about cakes and seek for high quality and standards in your work 
• Responsible and able to ensure accuracy in all of his/her works
• Proactive and a great team player, able to work well with others 
• Able to work in a fast paced environment
• Highly motivated and responsible individual