Junior Sous Chef / Chef De Partie (Pastry)

Job Description:

1. Check the functions for the day and if there is any guest feedback/complaint.
2. Prepare and bake cakes, pastries, bread and desserts for F&B outlets and functions.
3. Create menus for special occasions and festive seasons.
4. Prepare bread for buffet and pastries from Monday to Friday.
5. Attend daily Kitchen meeting.
6. Check and receive goods to ensure they are in good quality.
7. Maintain proper stock for smooth running of operations.
8. Conduct inventory checks every month.
9. Raise inter-transfer form for complimentary giveaways and delivery to ASRS.
10. Control food costs with Cost Control.
11. Upkeep hygiene, safety and maintenance of kitchen and equipment.
12. Cover the duties of the Chief Baker in his absence.

Job Requirements:

• Pleasant personality.
• Good interpersonal and leadership skills
• Food Hygiene Certificate
• 3 years of relevant experience in baking, pastry and desserts making