Primary Responsibilities
- Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
- Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
- Check and prepare the required mise-en-place according to orders.
- Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
- Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
- Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
- Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
- Create new types of pastries and desserts preparing sample tasting
Policies and Procedures
- Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
- Take ownership and accountability for the profitability of the outlet.
- Prepare recipes of new items for costing and verify cost analysis of each dish.
- Prepare monthly duty roster and manage Public Holiday and Annual Leave.
- Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
- Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
- Assist Executive Chef in preparing operating budgets.
- Maintain H.A.C.C.P program where implemented.
- Perform any other related duties as and when assigned by the Executive Chef.
Secondary Functions:
- Assist with inventories as scheduled.
- Assist in creation of Banqueting menus, recipes and costs.
- Follow maintenance program and cleaning schedule.
- Perform duties in other areas of kitchen as assigned.
- Work at off-premise functions.
- Attend designated meetings.
- Participate and help organize cooking competitions.
