Demi Pastry Chef

Roles and Responsibilities :-

• Production & Preparation
  • Lead and organize – the specific section of the pastry kitchen, ensuring all mise-en-place is ready before service.
  • Contribute creative ideas for new seasonal desserts menus, breakfast items and buffet displays.
  • Team Leadership- Guide and train junior kitchen staff, such as Commis chefs, and support the Senior Chefs in daily tasks.
•  Event, Banqueting & Kitchen Management
  • Planning, managing production for events and special menus for food tastings based on confirmed bookings, forecasted event occupancy. Communicating with the Executive Chef & Supervisors on Event production & planning.
•  Team Leadership Training
  • Supervising, coaching, and motivating pastry and kitchen staff to deliver high quality pastry items to our guests.
  • Conducting on the job training to ensure team members are confident in pastry & bakery production and preparation.

Qualifications :-

• Diploma/High school certificate in Culinary Arts or Pastry/ Bakery
• Minimum 2 years Pastry/ Kitchen experience; prior supervisory experience
• Strong knowledge – variety of pastry items, including cakes, cookies, pies, breads etc.
• Physical stamina to stand and walk for extended
• Excellent command of English; knowledge of additional languages is an
• Willingness to work flexible hours, including weekends and public
• Knowledge of HACCP and food safety standards is an added