Junior Sous Chef (Pastry)

Singapore Cricket Club; Singapore; On-site; USD 30,000 - 60,000; Full time

Job summary

An established industry player is seeking an experienced Pastry Chef to lead a dynamic pastry team. This role involves creating and managing schedules, training staff in pastry techniques, and developing innovative menu items that delight customers. You will oversee inventory management, enforce sanitation standards, and ensure the quality of all pastry products. Collaborate closely with culinary teams to execute special events and maintain high performance standards. If you have a passion for pastry and a commitment to excellence, this position offers an exciting opportunity to make a significant impact in a vibrant kitchen environment.

Qualifications

• Experience in pastry production and menu development.
• Strong knowledge of inventory management and cost control.

Responsibilities

• Manage pastry staff schedules and training programs.
• Ensure quality control and sanitation standards are met.

Skills

Pastry Techniques

Inventory Management

Cost Control

Menu Development

Quality Control

Sanitation and Safety

Communication

Education

Culinary Degree

Pastry Certification

Tools

Pastry Equipment

Job description

Job Duties

1. Scheduling: Create and manage schedules for pastry staff, ensuring adequate coverage for all shifts while optimizing labor costs.

2. Training and Development: Train new pastry team members on pastry techniques, recipes, and kitchen procedures, and provide ongoing coaching and development opportunities.

3. Performance Management: Conduct performance evaluations, provide feedback, and implement corrective actions as needed to maintain high standards of performance.

4. Inventory Management: Monitor inventory levels of ingredients and supplies, place orders as needed, and oversee inventory rotation and storage to minimize waste and ensure freshness.

5. Cost Control: Work closely with the head pastry chef or executive chef to monitor food costs, analyze profitability, and identify opportunities for cost savings without compromising quality.

6. Menu Development: Collaborate with the head pastry chef or executive chef in developing new pastry recipes and menu items, considering factors such as seasonality, trends, and customer preferences.

7. Pastry Production: Participate in the production of pastry items, including desserts, pastries, bread, and specialty items, ensuring consistency and quality in every product.

8. Recipe Standardization: Ensure that all pastry recipes are accurately documented, standardized, and followed by the pastry team to maintain consistency across all menu items.

9. Quality Control: Conduct regular inspections of pastry items to ensure they meet established standards for taste, appearance, and texture.Special Events: Coordinate with other kitchen staff to plan and execute pastry offerings for special events, such as banquets, weddings, and holidays, ensuring timely delivery and presentation.

10. Sanitation and Safety: Enforce strict adherence to sanitation and food safety standards in the pastry department, including proper food handling, storage, and cleanliness of equipment and workspaces.

11. Equipment Maintenance: Oversee the care and maintenance of pastry equipment, ensuring that all equipment is in good working condition and arranging for repairs or replacements as needed.

12. Communication: Maintain open lines of communication with other kitchen staff, including chefs, servers, and management, to ensure smooth coordination of operations.

13. Collaboration: Collaborate with other departments, such as the culinary team and front-of-house staff, to coordinate menu offerings, address customer feedback, and resolve any issues that arise during service.