Chief Baker

Our team is looking for a skilled Pastry Demi Chef to join our culinary team.

• The successful candidate will be in charge of a small outlet, serving a limited menu and will train, supervise, and guide junior kitchen staff.
• They must ensure the maintenance of established standards and assist in developing the culinary team.
• The Demi Chef, Pastry will maintain all standard recipes, update them when necessary, and check quality and quantity of items ordered and received from stores.
• They will assign cleaning responsibilities within the bakery section according to daily tasks and ensure operational targets are met.
• Corrective and preventive action plans will be devised for incidents or failure to meet targets.
• The Demi Chef, Pastry will control actual hours worked for all bakery team members, read and employ math skills for following recipes, and report Occupational Safety Issues in the kitchen.
• They will work to reduce accident costs by ensuring a safe workplace and adhere to cost control procedures for cost and quality.
• Closely coordinated with the Bakery team in relation to operations, double checking cleaning was done by junior positions and stewarding team.
• Attends relevant meetings as instructed by senior chefs.
• Responsible for stocks and food waste control together with the Chef de Partie.
• Maintains the packaging room and dry storage area in a clean and hygienic condition, with organized and arranged stocks, timely tracked quantities.
• Monitors business flow together with the senior chefs to manage schedules and rosters, including production quantity.
• Has a complete understanding of the Team Member Code of Good Behaviour and ensures compliance amongst the team.
• Complies with safety protocols and takes necessary steps while on duty.

• QUALIFICATIONS : Degree in Culinary Arts or Equivalent.
• Solid foundation of Pastry techniques and methods.
• Trained and Knowledgeable in Food Safety (HACCP / ISO22000).
• Ability to work overtime, holidays, and weekends if required.
• Used to high volume production.
• Able to manage food costs and food waste.
• Events and Banquet preparation.
• Team Player and Problem Solver.
• Expertise in menu and new product development related to Pastry operations.
• Ability to read effectively, write and speak English.
• Working knowledge of computers and software programs.