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SOS HR
هذه الوظيفة مغلقة

PASTRY CHEF

الوصف ومتطلبات الوظيفة


Key roles
Directly responsible for implementing and following the culinary standards and overseeing bakery/pastry culinary operations. Responsible for supervising all bakery functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness.


Qualifications
A bachelor's degree from a culinary arts school with a focus on pastries, desserts and bakery.



Experience 
Minimum 10 years experience as a Pastry Chef and experience with high quality bakery/pastry houses.
Should possess excellent planning and organizing skills with ability multi-task and meet deadlines.
Proficient in computers, using Microsoft Word, Excel and Outlook, preferred.


Opportunities and prospects
The company believes that every associate should be duly rewarded for their effort. Postgraduate or professional qualifications combined with experience and outstanding performance will provide strong opportunities to develop into many areas in future.


Skill
The pastry chef must possess creativity, the ability to lead, attention to detail and knowledge of ingredients. Strong hand-eye coordination, manual dexterity and artistic talents are essential.
Good communication skills and management skill required to delegate jobs.
He should also have good understanding of finance as well. Knowledge of computers is a must.

Attitude
Must have a positive attitude and a willingness to learn. Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and concepts.


Primary Duties and responsibilities

  • As a Pastry Chef, you are responsible for supervising and operating the bakery/pastry section of the kitchen to ensure that the bakery/pastry produced meet and exceed customer expectations at all times.
  • Assist management in the development of new concepts.
  • Provide support to create, innovate and introduce new menus.
  • A Pastry Chef would be required to plan production and coordinate all pastry and dessert preparation, consistency and presentation to facilitate daily requirements
  • Ensure that all food production is of high quality in line with food and Company brand standards and in compliance with food hygiene and Health and Safety regulation.
  • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in multi-unit operations.
  • Be a team player working in co ordination with the management and other departments for the efficient operations of the organization.
  • Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum.
  • To ensure that all equipments, utensils, accessories etc used in the bakery are of the right quality and standards.
  • Recruit, train and develop bakery/pastry staff (in consultation with the management).
  • Should monitor closely and continuously the activities of the bakers and ensure smooth running of the entire bakery.
  • Augment production capacity when required and maintain quality controls consistently.
  • Supervises pastry preparation shift operations and strive to improve service performance.
  • Must be able to manage a multi-unit, multi-concept operation in coordination with the Executive Chefs.