Menu Development & Innovation
Design, develop, and test new dessert, pastry, and bread menus that align with the establishment's brand and seasonal ingredients.
Staff Management
Hire, train, supervise, and motivate the pastry team, including junior chefs and kitchen staff.
Production Oversight
Ensure the daily production of all pastry items, maintaining quality control, portion control, and proper presentation and storage.
Financial & Inventory Management
Develop and manage the pastry department's budget, monitor costs, and control inventory levels of ingredients and supplies.
Kitchen Operations
Maintain a clean, organized, and safe kitchen environment, ensuring all necessary equipment is in good condition and all health and sanitation guidelines (like HACCP) are followed.
Collaboration
Work with the executive chef and other departments to ensure a cohesive dining experience and coordinated menu planning.
Creativity & Execution
Create visually appealing and elaborate desserts, including showpieces and seasonal attractions, pushing creative boundaries.
Required Skills & Attributes
Leadership & Management Skills:
Ability to lead, motivate, and develop a team of culinary professionals.
Technical Expertise
Deep knowledge of various baking and pastry techniques, both traditional and modern.
Creativity & Presentation Skills
A keen eye for detail and the ability to create aesthetically pleasing and delicious desserts.
Organizational & Time Management
Excellent skills for managing multiple tasks, inventory, and time effectively.
Communication
Strong ability to communicate clearly with staff, management, and other departments.
Problem-Solving
Ability to analyze situations and find solutions to keep the department running smoothly.
Knowledge Of Food Safety & Sanitation
Adherence to and training on food hygiene and safety standards.
Benefits
- Government Mandated benefits
- Leaves (convertible to cash)
- 13th month pay
- HMO
- Rice Subsidy
- Vitamin C
- Birthday Gift certificate
- Flu Vaccine
