Sous Chef (Pastry)

Job Description

•Supervise pastry products produced, according to menu specifications, production schedules, menu cycle and ensure quality of products;
•Ensuring products received meet expectations;
•Be able to plan, make decisions, and produce meals according to client requests
•Plan for menu changes, estimate raw materials requirement, and assign task to staff;
•Carry out ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
•Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
•Manage food cost and waste;
•Train staff to upgrade their culinary skills and knowledge;
•Assist in planning rosters and deployment of staff;
•Monitor the performance of machines/equipment and report any malfunction;

Job Requirements

•Preferably with minimum 8 years of relevant experience in F&B industry
•Comfortable with 6 days work week and shift work
•A passion for cooking and interest in inflight catering
•Have good knowledge in preparation cakes, pastry and desserts;
•Able to use the computer for emails, MS Office, and systems related to areas of work;
•Possess good decision-making, problem solving, communication and training skills;
•Be able to promote team-building spirit within the work place.

Work Location (MRT)

Work Location