Pastry Chef

About the role

Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore's standards. Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business. 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 Chef De Cuisine / Head Chef on all operation matters To constantly be physically involved in all phases of the daily operation requirements Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits Attend weekly meeting with Chef De Cuisine to discuss future plans and review ongoing actions Demonstrate new cooking techniques and use of new equipment to staff Update menu recipe cards and menu planning for promotion Adheres to rules and regulations set by the Management Ensure that adequate stock in always maintained in the relevant station. Adheres to rules and regulations set by the Management Minimum Qualifications / Experience: Minimum Diploma qualification. Minimum 5-year experience in Food & Beverage service. Oral and written English required Basic knowledge in Microsoft office. Pleasant with dynamic personality. Have an absolute 'can do' attitude.

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