EXECUTIVE PASTRY CHEF

EXECUTIVE PASTRY CHEF. PASTRY CHEF

Occupation

Pastry Chef

Roles & Responsibilities

Your Job functions and Responsibilities:

• Manage and oversee team on Day-to-Day basis to ensure products are produced in accordance with the existent menus
• Conduct Quality Control & Assurance (QC & QA): maintaining consistency of products, ensure all met standard at all times
• Conduct market research, keep up to date with trends and F&B developments, and spherehead R&D plans to create new menus and products
• Hands-on production and decorate cakes and baked goods according to requirements
• Source for ingredients and liaise with supplier. Inspect the quality of incoming stocks and ingredients
• Manage and oversee purchasing process and ensure inventory control and cost control (look into wastage, supplier pricing, etc)
• 5s Advocator & Disciplinarian: champion and manage team with relations to the Japanese 5s work system in Day-to-Day operations
• Ensure the kitchen equipment is in good conditions and meets all SFA requirements
• Train the kitchen crew to meet imposed standards and practices
• Knowledge and experience with local/Asian style cakes & pastries (Sponge Cakes, Chiffon Cakes, Asian flavours and pairing)

Your Job Requirements:

Creativity

• The chef is required to create new types of cakes and designs through constant R&D so knowledge of the ingredients and creativity are required.

Leadership Skills

• The chef will need to supervise and direct the crew; therefore good leading skills are essential for a proper collaboration. They are also in charge of assigning duties to the staff and motivate the workers when working under pressure.

Attention to Detail

• From carefully measured ingredients to elaborate cake décors, everything requires great attention to detail. One extra cup of ingredient or a minute of distraction when creating a whipped cream decoration may have disastrous consequences.

Good Taste and Smell

• A pastry chef must smell and taste the ingredients as well as the product in different stages in order to ensure the best quality for the finished product. Also, they also rely on taste and smell to make new combinations that enchant clients.

Proper Cooking Technique and Coordination

• Technique is essential for anyone working in a kitchen and pastry chefs make no exception. Knowing the exact baking times and temperatures, the optimal amount of filling and the necessary steps to create perfect baked goods is compulsory for any pastry chef.

Time Management

• The products must be ready in the specified time, so each step must be carefully calculated and the time span perfectly followed. Also, the pastry chef must perfectly divide his/her time between managerial duties, planning and baking/cooking.

Organising Skills

• The chef must perfectly organise in order to assign specific tasks to crew. They need to know what tasks can be performed by an individual in the staff and what task should be avoided by the same person. This way they use each staff member to operations which they know b