Pastry Sous Chef

1 week ago

Singapore I'WA INTERNATIONAL PTE. LTD. Full time

Pastry Production:Assist the Pastry Chef in planning and executing the production of various pastries, desserts, bread, cakes, and other baked goods.
Prepare and bake a variety of doughs, including puff pastry, choux pastry, shortcrust pastry, and yeast-based doughs.
Create and assemble intricate desserts, plated desserts, and decorative pastry items.
Ensure consistency in taste, appearance, and quality of all pastry items.
Develop and refine recipes, as well as create new pastry items based on customer preferences and seasonal ingredients.
- Kitchen Management:Supervise and train the pastry team, including pastry cooks, bakers, and assistants.
Assign tasks and responsibilities to team members, ensuring efficient workflow and adherence to recipes and standards.
Monitor and maintain inventory levels of pastry ingredients and supplies, placing orders as needed.
Control food costs by minimizing waste, proper portioning, and effective inventory management.
Maintain a clean and organized pastry kitchen, following food safety and sanitation standards.
Ensure compliance with all health and safety regulations and practices.
- Menu Development and Innovation:Collaborate with the Pastry Chef and culinary team to develop dessert menus that complement the overall restaurant concept.
Stay updated on current industry trends and techniques, incorporating them into the menu and pastry offerings.
Create visually appealing and innovative dessert presentations, focusing on taste, texture, and balance.
Conduct research and development activities to introduce new pastry items, seasonal flavors, and limited-time offerings.
- Collaboration and Communication:Work closely with the Pastry Chef, Executive Chef, and other kitchen staff to coordinate the timing and execution of pastry items.
Communicate effectively with front-of-house staff to ensure a smooth and efficient service.
Collaborate with the purchasing department to source high-quality ingredients and equipment.
Attend and actively participate in meetings, providing input and suggestions for menu planning, cost control, and operational improvements.
- Quality Control and Culinary Standards:Maintain high culinary standards and ensure that all pastry items meet the restaurant's quality expectations.
Conduct regular taste tests, evaluations, and inspections to identify areas for improvement.
Monitor portion sizes, plating techniques, and overall presentation of pastry items to ensure consistency and adherence to standards.

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