SOUS CHEF (PASTRY)

Key Requirements:

• Positive Thinking
• Motivated
• Good Problem Solving Skill
• Team Player
• Motivated

Jobs Scope:

• Prepare and maintain a clean and safe working environment
• Prepare, weigh and measure ingredients with accuracy
• Produce pasty or baked products e.g. macarons.
• Store and package ingredients cleanly and neatly
• Stock count of ingredients
• Store and/or package the products neatly and cleanly
• Quality check of all products
• Stock count of items produced and sold
• Clean and wash all cooking utensils or equipment used
• Sweeping/Mopping of kitchen floor on a daily basis
• Cleaning and wiping of Fridge Door & Glass Door etc. on weekly basis
• Entertain / service customer enquiries or provide sales service
• Prepare customer orders
• Ensure deliveries of customers’ orders
• Be a positive, happy team player
• *For Managerial Role, job scope includes managing team members’ performance and schedules

Working Hour:

5/6 Days Work-Week (44 Hours) + OT