This position is within the Production Department for the Pastry section and reports to the Executive Chef.
KEY ACCOUNTABILITIES
Guide, assist and monitor the performance of the Pastry section during the shift. Coordinates all the activities during the shift within the kitchen and communicates with the external and internal clients and suppliers.
Aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required.
Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, events catering or F&B outlets.
Partnering with human resources in conducting training, disciplinary and grievances meetings,
recruitments and performance management for the department employees.
Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
Coordinate with other departments as necessary in order to complete assigned work.
Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
Conduct training and internal tasting panel with team members to improve, assess and monitor quality for all products.
Essential Requirements & Competencies
Diploma / Bachelor's degree or related culinary degree with industry & culinarymanagement experience.
Extensive experience in a 5 star kitchen or airline catering with demonstrated hands on experience in Commercial Pastry operations.
Working knowledge of Pastry Automation processes dealing with high volume processing machinery and equipments.
High standards of verbal and written communication in English and should be computer literate.
Ability to work and perform under significant pressure in a 24/7 working environment.
A professional manner with the ability to meet targets and achieve results.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Demonstrated ability to maintain constructive relationships with others.
Should be able to efficiently delegate tasks to the kitchen staff, pay great attention to detail.
European pastry knowledge or international pastry accreditations.
Closing: 15 Nov '12
Apply Online
KEY ACCOUNTABILITIES
Guide, assist and monitor the performance of the Pastry section during the shift. Coordinates all the activities during the shift within the kitchen and communicates with the external and internal clients and suppliers.
Aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required.
Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, events catering or F&B outlets.
Partnering with human resources in conducting training, disciplinary and grievances meetings,
recruitments and performance management for the department employees.
Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
Coordinate with other departments as necessary in order to complete assigned work.
Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
Conduct training and internal tasting panel with team members to improve, assess and monitor quality for all products.
Essential Requirements & Competencies
Diploma / Bachelor's degree or related culinary degree with industry & culinarymanagement experience.
Extensive experience in a 5 star kitchen or airline catering with demonstrated hands on experience in Commercial Pastry operations.
Working knowledge of Pastry Automation processes dealing with high volume processing machinery and equipments.
High standards of verbal and written communication in English and should be computer literate.
Ability to work and perform under significant pressure in a 24/7 working environment.
A professional manner with the ability to meet targets and achieve results.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Demonstrated ability to maintain constructive relationships with others.
Should be able to efficiently delegate tasks to the kitchen staff, pay great attention to detail.
European pastry knowledge or international pastry accreditations.
Closing: 15 Nov '12
Apply Online
