Pastry Chef

VIOLET OON INC. PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

Violet Oon Singapore is seeking an experienced Pastry Chef to create, decorate and present desserts to Violet Oon Singapore's standards.

You will lead pastry production, order ingredients, monitor stocks, guide staff and ensure health and safety at all times.

This on-site role requires a Diploma, 5 years in Food & Beverage service, and strong English; Microsoft Office knowledge is preferred.

Qualifications

• Diploma qualification required as minimum
• 5+ years of experience in Food & Beverage service
• English language skills (oral and written) required
• Basic knowledge of Microsoft Office
• Pleasant, dynamic personality with can-do attitude
• Strong teamwork and leadership capabilities

Responsibilities

• Create, decorate and present desserts to Violet Oon Singapore's standards
• Order ingredients and supplies for pastry production
• Decorate pastries with icings and toppings for attractive presentation
• Monitor stocks for baking ingredients and manage within budget
• Check quality of materials and equipment used in cooking
• Guide and motivate pastry assistants and bakers to work efficiently
• Maintain a lean, clean cooking station and adhere to health and safety standards
• Manage and supervise kitchen staff and activities of chefs and cooks
• Report to Chef De Cuisine on operational matters
• Be actively involved in daily operation requirements
• Attend weekly meetings with Chef De Cuisine to discuss plans
• Demonstrate new techniques and equipment to staff
• Update menu recipe cards and planning for promotions
• Adhere to management rules and budget limits
• Maintain adequate stock at relevant stations

Skills

Oral and written English

Education

Diploma

Job description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore's standards.
2. Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
3. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
4. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
5. Check quality of material and condition of equipment and devices used for cooking
6. Guide and motivate pastry assistants and bakers to work more efficiently
7. Maintain a lean and orderly cooking station and adhere to health and safety standards
8. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers
9. Report to Chef De Cuisine / Head Chef on all operation matters
10. To constantly be physically involved in all phases of the daily operation requirements
11. Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits
12. Attend weekly meeting with Chef De Cuisine to discuss future plans and review ongoing actions
13. Demonstrate new cooking techniques and use of new equipment to staff
14. Update menu recipe cards and menu planning for promotion
15. Adheres to rules and regulations set by the Management
16. Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Minimum Qualifications / Experience:

1. Minimum Diploma qualification.
2. Minimum 5-year experience in Food & Beverage service.
3. Oral and written English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.