Executive Pastry Chef

Roles & Responsibilities Your Job functions and Responsibilities: Manage and oversee team on Day-to-Day basis to ensure products are produced in accordance with the existent menus Conduct Quality Control & Assurance (QC & QA): maintaining consistency of products, ensure all met standard at all times Conduct market research, keep up to date with trends and F&B developments, and spherehead R&D plans to create new menus and products Hands-on production and decorate cakes and baked goods according to requirements Source for ingredients and liaise with supplier. Inspect the quality of incoming stocks and ingredients Manage and oversee purchasing process and ensure inventory control and cost control (look into wastage, supplier pricing, etc) 5s Advocator & Disciplinarian: champion and manage team with relations to the Japanese 5s work system in Day-to-Day operations Ensure the kitchen equipment is in good conditions and meets all SFA requirements Train the kitchen crew to meet imposed standards and practices Knowledge and experience with japanese style cakes & pastries (Sponge Cakes, Chiffon Cakes, Asian flavours and pairing) Your Job Requirements: Creativity The chef is required to create new types of cakes and designs through constant R&D so knowledge of the ingredients and creativity are required. Leadership Skills The chef will need to supervise and direct the crew; therefore good leading skills are essential for a proper collaboration. They are also in charge of assigning duties to the staff and motivate the workers when working under pressure. Attention to Detail From carefully measured ingredients to elaborate cake décors, everything requires great attention to detail. One extra cup of ingredient or a minute of distraction when creating a whipped cream decoration may have disastrous consequences. Good Taste and Smell A pastry chef must smell and taste the ingredients as well as the product in different stages in order to ensure the best quality for the finished …