Pastry Head Chef / Pastry Chef

• Pastry, French cuisine
• Closed on Sunday
• Passionate in Fine Dining Restaurants

Responsibilities:

• In charge of production of all pastry products
• Oversee, plan and responsible for all ingredients and ensure all products are produced according to Company’s standard
• Ensure that all pastry items are produced in a timely and consistent manner. 
• Quality, inventory level and wastage are adhered to the Company established standards.
• Provide guidance and supervision to the pastry team
• Provide training, disciplinary actions, corrective and positive feedback on staff performance
• Participate in new product research and development process, encourage innovations
• Manage and responsible for the cleanliness, hygiene, equipment, and tools maintenance
• Assist Executive Chef in implementing company’s policies and procedures by developing plans and checklists

Requirements

• Diploma or above in Hospitality Management or related disciplines are preferred
• At least 8 years or above relevant experience, with experience in fine dining or luxury hotels is an advantage
• Possess French pastry or cuisine experience is preferred
• Sound knowledge and experience in supervising pastry production workflow, controlling cost and wastage
• Good command in both written and spoken English
• Bring in your network is welcome.
• Less experience may consider as Pastry Chef

Benefits

• 12 Annual Leave
• 6 rest days per month
• Closed on Sunday
• Staff incentive
• Medical Insurance
• Dental Insurance
• Meal allowance
• Marriage Leave
• Compassionate Leave
• On the Job Training
• Excellent Career Path