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Sous Chef Pastry

2 months ago

Singapore OLIVIA RESTAURANT PTE. LTD. Full time
Roles & Responsibilities

As a Sous Chef (Pastry), you are responsible for supporting the Head Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties:

  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Head Chef
  • Avail to cover Head Chef duties if is needed for the period that his absence
  • Works closely with all members of the production team to achieve highest quality of products in accordance to the standard recipes and procedures set out and also work together with marketing teams to improve sales
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily Head Chef on the daily requirements, functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Assess quality control and adhere to restaurant service standards.
  • Carry out any other duties as required by management.

Working Location: 25 Harper Road


Tell employers what skills you have

Recipes
Ingredients
Quality Control
Cooking
Business Continuity
Systems Thinking
Inventory
Critical Thinking
Purchasing
Sanitation
Dispute Resolution
Baking
Advising Clients
Project Administration
Pastry
Audit