Job Description

The

Dessert Lead

oversees the daily front-of-house (FOH) operations for the dessert section, ensuring smooth service flow, high product quality, and excellent customer experience. This role involves leading the service team, coordinating with the kitchen, managing inventory, and upholding brand standards.


The ideal candidate has a strong passion for desserts, enjoys interacting with customers, and possesses good leadership and organizational skills.

Key Responsibilities:

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Operations & Service

Oversee the daily operations of the dessert counter and service area. Ensure all dessert displays are well-presented, fully stocked, and maintained at quality standards. Supervise preparation and serving of desserts and beverages according to recipes and brand guidelines. Monitor hygiene, food safety, and cleanliness in compliance with SFA requirements. Manage order flow during peak hours to ensure efficient and timely service.
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Team Leadership

Lead, train, and motivate front-of-house staff to deliver excellent customer service. Coordinate shift schedules, task assignments, and team rotations. Conduct regular briefings to ensure communication of daily specials, promotions, and quality standards.
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Customer Experience

Provide warm, professional, and engaging service to customers. Handle customer feedback and resolve issues promptly and professionally. Uphold a welcoming atmosphere that reflects the brand identity and service culture.
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Inventory & Reporting

Monitor stock levels of desserts, toppings, packaging, and other consumables. Support stock ordering, receiving, and wastage tracking processes. Assist with daily sales reporting and cash reconciliation as required.
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Quality & Brand Standards

Ensure desserts are served at optimal presentation, portion, and temperature. Uphold consistency across all dessert and beverage offerings. Support seasonal product launches and in-store events when required.

Requirements:

Minimum 2 years' experience in F&B, preferably in a dessert cafe, pastry shop, or cafe environment. Proven ability to lead small teams and manage operations independently. Strong passion for desserts, presentation, and customer service. Good communication and interpersonal skills. Positive attitude, attention to detail, and ability to thrive in a fast-paced setting. Basic knowledge of food hygiene and safety standards (WSQ certification preferred).

Working Hours:

* 5.5 (rotating shifts, weekends & public holidays required).