FULL-TIME DESSERT KITCHEN CREW

Job Responsibilities

1. Prepare and produce desserts, pastries and cold kitchen items according to company recipes and standards.

2. Prepare dessert components such as creams, sauces, toppings, fillings, glazes and garnishes.

3. Handle daily dessert preparation, portioning, plating and presentation.

4. Ensure consistency in taste, texture, portion size and presentation of all desserts.

5. Maintain proper food storage, labelling and FIFO practices.

6. Monitor ingredient stock levels and inform the supervisor of low-stock items.

7. Ensure all ingredients are properly stored and handled according to SFA food safety and hygiene requirements.

8. Maintain cleanliness and organisation of the cold kitchen, workstations and equipment.

9. Assist with menu development, dessert testing and seasonal product launches.

10. Minimise food wastage and maintain proper ingredient control.

11. Work closely with the Head Chef and kitchen team to ensure smooth daily operations.

12. Perform other kitchen-related duties assigned by management.

Job Requirements

1. Minimum 1–2 years of experience in dessert preparation, pastry or cold kitchen operations preferred.

2. Basic knowledge of dessert production, pastry techniques and food handling.

3. Able to prepare creams, mousse, sauces, fillings, toppings and dessert components.

4. Familiar with weighing, measuring and following standardised recipes.

5. Able to work independently with minimal supervision.

6. Good attention to detail, especially in dessert plating and presentation.

7. Able to work in a fast-paced café environment.

8. Responsible, punctual and maintains good personal hygiene.

9. Willing to work weekends and public holidays according to operational requirements.

10. WSQ Food Safety Course Level 1 certification preferred.

Preferred Skills

• Experience with cakes, waffles, pancakes and plated desserts.

• Knowledge of whipping cream, ganache, custards, mousse and glazes.

• Experience with dessert preparation and storage.

• Basic understanding of food costing, portion control and inventory management.

• Creative mindset with an interest in developing new dessert items.

Key Performance Expectations

• Consistent dessert quality and presentation.

• Efficient preparation and service during peak hours.

• Minimal wastage and proper stock management.

• Compliance with food safety and hygiene standards.

• Clean and organised workstation at all times.