Executive Pastry Chef

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance with the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees to ensure consistency in food presentation, taste, and texture.
• Appraise the performance of subordinates and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu planning & costing.
• Create new products and recipes.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.

Job Requirements

• Minimum 5 years of working pastry experience in the F&B industry.
• Certificate/Diploma in Food and Beverage / Hospitality Management.
• Possess WSQ Hygiene Certificate is an advantage.
• Able to do shift work, including weekends and public holidays.
• Good organizing skills and able to communicate well.
• Work well with others and under pressure.
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liaise with Japan Franchisor.