Pastry Chef

Your tasks

1. Design, create, and develop new dessert, bakery, and hot bakery menus to be interesting, modern, and consistent with the restaurant's concept.

1. Supervise and control the entire production process of desserts and bakery products to ensure they meet standards in terms of taste, quality, and beautiful decoration.

1. Manage ingredients, monitor stock, place orders, and control the Food Cost of the pastry department to remain within the specified criteria.

1. Supervise and maintain cleanliness and orderliness within the bakery kitchen, including the correct storage of ingredients according to food sanitation principles.

1. Train, advise, and supervise the operations of the Pastry Team to ensure they work efficiently and safely.

Requirements

1. Educational qualification: Vocational Certificate or higher in Food and Beverage Management, Home Economics, or other related fields (or equivalent experience).
2. Have at least 3-5 years of work experience in the position of Pastry Chef or Sous Chef Pastry (in the restaurant, cafe, or hotel business).
3. Have good knowledge and expertise in pastry techniques, bread baking, cakes, and chocolate.
4. Have creativity and skills in designing and decorating desserts to be attractive.
5. Have leadership skills, the ability to manage a team, and work well under pressure.
6. Be honest, punctual, and have a passion for the food service industry.
7. Have knowledge and understanding of kitchen cleanliness and safety standards (e.g., HACCP / GMP will be specially considered).
8. Able to communicate well in English.