Responsibilities :
Manages all day-to-day operations of the pastry and bakery section of the restaurant kitchen
Supervise and coordinate all pastry and dessert preparation and presentation.
Monitoring the stock of baking ingredients, ordering new supplies, ingredients, and equipment for the pastry section, when needed.
To supervise the mise-en-place and cooking of food for service, ensuring the highest of standards are maintained for all outlets.
To ensure your section is kept to the highest standard of cleanliness. To ensure that each member of your team is fully conversant and comply with the Health, Safety and Hygiene regulations.
To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as required.
To ensure your section and fridges are kept clean and that there is a proper rotation of stock in your fridges.
To ensure you give a proper hand over to the next shift/Chef de Partie and that all the mise-en-place is in order before you finish your duty and before you go on your days off.
To assist with any other requests as instructed by the Executive/Sous Chefs.
Requirements:
Culinary education and at least one year experience in a similar capacity in a reputable restaurants or 5 Star Hotels.
American steakhouse or brasserie experience preferred.
Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred.
Must be computer literate and have good English proficiency, oral and written communication skills.
Must be available to work on different shifts, weekends, and holidays.
Must be able to stand, stoop, lift and bend for eight hours or more.
Must be able to lift and carry a minimum of 8KG or more, with or without assistance
