Sous Chef ( Pastry ) - Central Kitchen

Roles & Responsibility Responsible for assisting Head of Pastry Chef in daily operation works

Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs

Assist the innovative menu planning activity

Assist with weekly planning, including prep schedules, staff duties, absences, and ordering of supplies.

Manage stock rotation, storage, and hygiene standards in compliance with health and company regulations.

Ensure consistency and cost control by following standard recipes and yield management practices.

Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Perform any ad-hoc duties assigned by your superior.

Requirement: At least 2-3 years of kitchen experience

Good knowledge of food handling, food preparation and cooking procedures for a specific station

Ability to maintain high levels of hygiene and order in work area including chiller and freezer.

Excellent knowledge of food hygiene regulations and following company quality standards.

Graduated with a Diploma in pastry & bakery will be advantages