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Open nowPosted 30 days ago

Pastry Chef

MyCareersFuture94,028 open roles

Pay
SGD 6,600 – SGD 11,000 a month
Where
Central, Singapore
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Your applicationOpen nowPastry ChefMyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 30 days ago

The posting

Job Responsibilities

  • Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Director, Pastry & Bakery
  • Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
  • Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
  • Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
  • Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
  • Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets
  • Taste food regularly and express informed and constructive corrective actions, if necessary
  • Review sales and food cost on a regular basis to achieve budgetary goals
  • Assist the Director, Pastry & Bakery with annual budgets
  • Evaluate, revise and improve existing department policies and procedures. Prepare other required operational department reports
  • Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
  • Estimate food consumption to schedule purchases and requisition of raw materials
  • Maintain a good knowledge of industry trends and changes
  • Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
  • Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
  • Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
  • Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
  • Ensure a cooperative and professional rapport is maintained with all external controls
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale
  • Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

Education & Certification

  • Vocational School or above

Experience

  • Able to manage kitchen production and product R&D
  • Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
  • Understanding of latest culinary and pastry concepts in a broad range of cuisines

Other Prerequisites

  • Flexible to work in fast changing pace
  • Knowledge in using computer for administration work
  • Good knowledge on basic accounting and calculation of food costs
  • Excellent logistical, pastry and leadership skills
  • Able to instill safety and sanitation habits
  • Fluent in English, knowledge of additional languages is advantages
  • Willing and able to work shift work
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