Pastry Chef
Singapore, Singapore
Job Description
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DUTIES AND RESPONSIBILITIES Essential Functions
- To set up station according to kitchen guidelines.
- Prepares all food items as directed by CDP on section.
- Follows recipes, portion controls, and presentation specifications as set by the chef.
- Restocks all items as needed throughout service.
- Cleans and maintains station in practicing good safety, sanitation, organizational skills.
- Has understanding and knowledge to properly use and maintain all equipment in station.
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or CDP.
- Maintaining standards and availability of the current menu
- Monitoring the production, quality and taste of established recipes
- Monitoring, reviewing and updating Management & Exec Chef of challenges faced with current standards
- Maintaining a clear system of communication within the Culinary Team
- Proactively seeking and offering solutions to current problems or improvements to current operations
- Keep well-informed about industry trends
- Effective coordination and management of all culinary-related activities in the kitchen
- Work closely with the Executive Chef to modify and create new menus as needed so that they remain effective for the purposes for CE LA VI, including confirming the procedures are right and affordable.
- Standardizing the production of recipes so as to ensure the customers are offered quality at all times in conjunction with the Executive Chef
- Ensuring that all food is prepared and served in a manner that is timely
- Ensuring that all kitchen equipment works and is maintained properly
- Organize, plan, and prioritize new menu implementation when received from Executive Chef
- Ensure that all food is prepared and served in a timely manner
- Support Executive Chef in the recipe creation process by delegating duties to the culinary team, assisting with mis en place, getting price quotes and ordering of samples
- Update recipe cards, after receiving them from the Executive Chef, with the updated costs received from Purchasing.
- Quality checks on the food preparation before every meal period to ensure guest satisfaction
- Taste and inspect the food to make sure the culinary team is preparing it correctly and interacts with diners to see whether they are satisfied.
- Ensuring that safety and hygiene standards are maintained in the kitchen
- Ensuring that all kitchen equipment is thoroughly cleaned and polished
- Ensuring the kitchen is always safe and sanitary
- Maintain a supervisory role over the Stewarding Team & Pest Control
- Ensure the kitchens compile with all sanitary and safety laws.
- Creates and manages the CE LA VI Culinary Training program
- Managing and supervising the team member in the kitchen, plus stewarding
- Interview, selecting and hire kitchen team member (Sous Chef and above should be signed off by Executive Chef as well as promotions)
- Trains and instructs culinary in proper food preparation procedures
- Teaches, coaches and develops the culinary team
- Guides, directs, and motivates subordinates
- Determine production schedules and worker-time requirements
- Minimizes turnover of team member
- Maintains the manning budget
- Ensure that we use the best product at the best price for the experience of our guests
- Making food purchases and requisitions
- Pricing of the menus
- Supervise the budget restraints and advise on charging guests adequately.
- Making sure that excess food is properly stored
- Estimating the food consumption
- Estimates amounts and costs and requisition supplies and equipment.
- Guides and mentors the culinary team members how to prepare dishes so materials are not wasted, estimates annual food and labor costs.
- Task to monitor the payroll costs of the culinary team.
- Assists with the ordering supplies based on current and future menus and seasonal availability
- Maintains the food cost
- Assists to monitor all the food coming in along with its quality and perish ability.
- Prevents the under and over-buying of food items so to save on cost and keep it from being spoiled and overstayed.
- Makes a timetable and routine for cleanliness in the kitchen and to clean the fridge and stores. Also avoid wastage of food by team members.
- Establishes and maintain contacts with vendors
- Ensures that the manning for the culinary team is constantly optimal. This will be measure by monitoring Overtime, Budget and Productivity.
- Updates the management of any human resource issues not limiting to the hiring, confirmation, promotion, demotion and resignation issues for the department, providing for timely report to the Management.
- Conducts weekly training to ensure that the culinary team has the right skills & knowledge to perform effectively
- Fosters and promotes a cooperative working environment to maximize productivity and increase employee morale
- Conducts line up/briefing at the beginning of every meal period to share and review all information pertinent to the day\xe2\x80\x99s operation
- Attends Ops meeting twice a week with all restaurant & club leaders
- Monitors the culinary team on their tasks and provide constructive feedback on their performance
- Involves the culinary team members in the decision making process that affects their work
- Conducts scheduled performance review and disciplinary review when required in accordance to the employee handbook
- Dental insurance
- Employee discount
- Health insurance
- Day shift
- Late shift
- Night shift
- Performance bonus
- Local Polytechnic Diploma (Preferred)
- Pastry: 5 years (Preferred)
- Health insurance
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Job Detail
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Job IdJD1310155
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationSingapore, Singapore
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EducationNot mentioned