Pastry Sous Chef

Description

We are a dual-concept Japanese restaurant and café specializing in healthy balanced meals, artisanal coffee and bakes that are skillfully prepared in-house. The space offers a Japanese dining and grill restaurant, combined with an adjourning modern, minimalistic café setting with an open-display pastry kitchen that is welcoming to guests from all walks of life. The primary role of the Pastry Sous Chef is to provide support to the Pastry Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization. This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Responsibilities and Duties

•Assist the Pastry Chef to develop new pastry and dessert products, or modification of existing products and recipes •Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures •Ensure food handling and hygiene regulations are in accordance with SFA’s standards •Maintaining and ordering stock necessary for smooth running operations •Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered •Work closely with the team for day-to-day operation controlling the quality standard of raw materials •Conduct daily briefing •Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly •Able to provide training and coordination with Cook / other kitchen staff •Controlling the results and consistency of food quality •Supervise and minimize wastage of ingredients and kitchen activities on a regular basis •Other duties as assigned by Pastry Chef

Qualifications and Requirements

•Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills •Minimum 3 to 5 years of relevant experience in handling pastry technical skills •Full knowledge of various preparation methods in relation to pastry making •Able to work independently as well as in a team •Possess good communication, interpersonal and leadership skills •Possess a positive service attitude and high standards of personal hygiene •Basic Food Hygiene certification is a must •Ability to speak and understand Japanese would be an advantage

Working Condition

Salary

Basic Salary Up to $3,800

Leaves

14 days of annual leaves

Working hours

5-day work week

Interview Process

1-2 times