Pastry – Junior Sous Chef

Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

Check quality of material and condition of equipment and devices used for cooking

Guide and motivate pastry assistants and bakers to work more efficiently

Maintain a lean and orderly cooking station and adhere to health and safety standards

Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

Report to Pastry Chef on all operation matters

To constantly be physically involved in all phases of the daily operation requirements

Demonstrate new cooking techniques and use of new equipment to staff

Update menu recipe cards and menu planning for promotion

Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Employee Benefits: Staff meals provided during shift

Medical reimbursement (up to $200 per year for confirmed staff)

Birthday treats and gifts (up to $200)

Performance bonuses and quarterly incentives

Uniform reimbursement for confirmed staff

Night transport provided for late shifts

Opportunities for promotion and internal transfer

Further education support and employee assistance programmes