Pastry Junior Sous

1 day ago

Orchard, Singapore COMO Lifestyle Pte Ltd Full time $35,000 - $45,000 per year

Job Responsibilities

  • To maintain standards set by the Pastry Chef in relation to food preparation and food quality
  • Act as a mentor to the kitchen team responsible for pastries and desserts.
  • Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
  • Develop ideas for new pastry dishes.
  • Assist with weekly ordering, stock rotation, receiving and correct storage of produce
  • Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
  • Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
  • Ensure all kitchen staff follows safe working practices.
  • Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
  • Covering all duties required of the Pastry chef in their absence.
  • Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
  • Attend to any other related duties as directed by the Executive Chef
  • To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

  • A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
  • Good knowledge in the use of various cooking methods, ingredients, equipment and processes
  • Ability to multitask and work efficiently under pressure.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Good in taking instructions from Executive Sous chef and knowledge of best cooking practices
  • Good in customer service, focused and oriented.
  • Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
  • Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

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