Executive Pastry Chef

Roles & Responsibilities To perform weekly and daily ordering of ingredients for individual sections. Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes. Prepare mise-en-place/ingredients and ensure smooth day-to-day operations. Ensure the highest standard of cleanliness in the kitchen at all times. Train new employees in order to ensure consistency in food presentation, taste and texture. Appraise the performance of the subordinate and make recommendations for promotions or other actions. Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers. Set-up for new restaurant. Make reports on all matters pertaining to kitchen operation. Menu Planning & costing Creating new product and recipes Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders Job Requirements Minimum 3 years working pastry experiences in F&B industry Certificate/Diploma in Food and Beverage / Hospitality Management Possess WSQ Hygiene Certificate is an advantage Able to do shift work, including weekends and public holidays Good organizing skills and able to communicate well. Work well with others and when under pressure Attention to detail and ability to identify and solve problems.