Sous Chef

QUALIFICATION :

1. Maximum age of 35 years
2. Minimum SMA/SMK, preferably majoring in culinary, hotel & restaurant management, or other relevant majors
3. Minimum 2 years experience as CDP Pastry & Bakery
4. Have knowledge of baking techniques and the process of making various types of Pastry & Bakery
5. Able creativity in decorating various types of cakes and other desserts
6. Understand food hygiene, quality control, food waste control, and other related matters
7. Have good leadership, team management communication and time management skills
8. Able to use Ms.Office (Word, Excel, PowerPoint)

RESPONSIBILITIES :

1. Make various types of pastry, bakery, cake and other desserts
2. Controlling raw material stocks, food costs, and other costs related to the production process
3. Provide training, coaching, and mentoring to the team
4. Ensure the cleanliness and tidiness of the kitchen area, equipment, and supplies
5. Ensure the quality and quantity of raw materials and food products are up to standard
6. Provide ideas related to the creation of new products or improvement of existing products
7. Make routine reports submitted to the chef or other parties

Skills:

• Communication Skills
• Cost Management
• Pastry
• Baking