Pastry Head Chef Central Immediate Vacancies

Assess any concerns or issues and discuss them with the head chef to find solutions
Innovating new pastry with the head chef
Work on organization and job coordination with the head chef
During absences or staff shortages in the kitchen, assume the duties for producing food
Create guidelines to reduce food and supply waste using pastry production lists
Ensure the pastry team adheres to procurement SOP for all goods received.
Ensure the inventory system is accurately recorded, updated, and stock take of inventory is properly accounted and prices updated in the system
Ensure daily cross-checking of all the pastry checklists to make sure SOP is being implemented
Prior to serving, check the pastries' quality, presentation, and quantity
Ensure that all pastry areas are always kept to the highest standards of hygienic practices, cleanliness, and safety.
Uphold a high standard of personal hygiene for his team, inspect attire and grooming
Develop and uphold a regular cleaning and maintenance routine for the equipment and pastry area
Evaluate the performance of the pastry staff, administer punishments, and terminate employees as needed
Recommend twice-yearly salary increment recommendations and promotions for staffs
Have a weekly meeting with the team and provide feedback on their performance
Build a solid rapport with every employee and assist them in developing their maximum potential
Provide all kitchen staff with opportunity for professional growth and suggest training courses (example English Classes, Baking Course, etc. based on individual staff performance)
Maintain close communication with suppliers regarding new or improved products, monitor on supplier pricing increases, and inform management of any changes
Maintain positive relationships with team members and front of house staff
Ensure front of house dealing with direct guest contact have complete understanding of all food products, ingredients, and preparation techniques
Working knowledge with computer software (MS Office, Food Costing Software, etc)

Assess any concerns or issues and discuss them with the head chef to find solutions
Innovating new pastry with the head chef
Work on organization and job coordination with the head chef
During absences or staff shortages in the kitchen, assume the duties for producing food
Create guidelines to reduce food and supply waste using pastry production lists
Ensure the pastry team adheres to procurement SOP for all goods received.
Ensure the inventory system is accurately recorded, updated, and stock take of inventory is properly accounted and prices updated in the system
Ensure daily cross-checking of all the pastry checklists to make sure SOP is being implemented
Prior to serving, check the pastries' quality, presentation, and quantity
Ensure that all pastry areas are always kept to the highest standards of hygienic practices, cleanliness, and safety.
Uphold a high standard of personal hygiene for his team, inspect attire and grooming
Develop and uphold a regular cleaning and maintenance routine for the equipment and pastry area

Evaluate the performance of the pastry staff, administer punishments, and terminate employees as needed
Recommend twice-yearly salary increment recommendations and promotions for staffs
Have a weekly meeting with the team and provide feedback on their performance
Build a solid rapport with every employee and assist them in developing their maximum potential
Provide all kitchen staff with opportunity for professional growth and suggest training courses (example English Classes, Baking Course, etc. based on individual staff performance)
Maintain close communication with suppliers regarding new or improved products, monitor on supplier pricing increases, and inform management of any changes
Maintain positive relationships with team members and front of house staff
Ensure front of house dealing with direct guest contact have complete understanding of all food products, ingredients, and preparation techniques
Working knowledge with computer software (MS Office, Food Costing Software, etc)

**Requirements**:
Minimum culinary certificate or equivalent with minimum 4 years of relevant experience
Possess a positive outlook on the task at hand
Demonstrate strong leadership qualities and eager to learn and grow
is consistently punctual for work and has good discipline

**RN Care Pte. LtdEA License No**: 17C8900

Diploma/ Advance Diploma

Minimum of 4 year(s) experience needed for this position