$2500 to $2800 (Monthly)
The Pastry Baker is responsible for daily operations.
He/She develops menus and recipes and oversees the preparation of bread and pastry items while maintaining costs and ensuring quality of products.
He/She supervises, trains and develops staff.
He/She ensures that the staff delivers consistency in work performance.
Must have strong skillset for Dough for tart shells
Must have strong skillset for Dough for puff pastry
Must have strong skillset for Savoury dough item assembly eg: beef wellington, pate en croute.
Good to have skillset for cakes
Minimum 2-3 yrs experience ISO 22000 experience preferred.
~ Administer purchasing and receiving procedures.
~ Appraise/evaluate staff.
~ Cultivate workplace relationships.
~ Design contemporary plated desserts.
~ Develop a work team.
~ Develop ice cream recipes.
~ Develop menu.
~ Establish operational plans for the business function.
~ Hire staff.
~ Implement business process re-engineering.
~ Lead team.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage crisis situations.
~ Manage external service providers.
~ Manage innovation in the business function.
~ Manage resource planning.
~ Manage workplace safety and health system.
~ Monitor income and expenses.
~ Solve problems and make decisions at managerial level.
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