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Pastry Sous Chef

2 months ago

Singapore CAKE POINT BAKERS & CONFECTIONS PTE. LTD. Full time
Roles & Responsibilities

Position Summary:

The Pastry Sous Chef assists the Executive Pastry Chef in managing all pastry operations, ensuring the creation of high-quality desserts and baked goods. This role involves leading a team, maintaining kitchen standards, and contributing to the overall pastry menu development.


Key Responsibilities:

Assist in Production: Support the Executive Pastry Chef in preparing a variety of pastries, desserts, and baked goods according to established recipes and presentation standards.

Team Leadership: Supervise and train pastry staff, providing guidance and support to enhance their skills and ensure smooth operations.

Quality Control: Monitor the quality of all pastry items produced, ensuring they meet the establishment's standards for taste, texture, and presentation.

Menu Development: Collaborate in the creation and seasonal updates of the pastry menu, incorporating innovative techniques and flavors.

Inventory Management: Assist in managing inventory levels of pastry ingredients and supplies, ensuring proper storage and minimizing waste.

Sanitation and Safety: Ensure compliance with health and safety regulations, maintaining a clean and organized workspace.

Collaboration: Work closely with other kitchen departments to coordinate service and ensure a seamless dining experience for guests.

Cost Control: Assist in tracking food costs and labor to help manage expenses and improve profitability.


Qualifications:

Proven experience in a pastry kitchen, with at least 2-3 years in a supervisory role. Culinary degree or equivalent experience in pastry arts. Strong knowledge of pastry techniques, baking methods, and ingredients. Excellent organizational and time management skills. Effective leadership and communication abilities. Creativity and a passion for pastry and dessert innovation. Ability to work well under pressure and in a fast-paced environment.


Tell employers what skills you have

Recipes
Menu Development
Ingredients
Quality Control
Systems Thinking
Work Well Under Pressure
Inventory
Sanitation
Inventory Management
Dispute Resolution
Team Leadership
Baking
Flavors
Project Administration
Pastry
Cost Control