• Handle in all aspects of pastry production, including dessert and bread recipe development, baking, plating, and presentation.
• Ensure adherence to all safety and hygiene regulations within the pastry kitchen.
• Maintain consistent quality and presentation of all desserts and pastries, exceeding guest expectations.
• Contribute to menu development by suggesting new dessert concepts, experimenting with flavours and techniques, and aligning with the restaurant\'s overall concept.
• Manage inventory of baking ingredients and supplies, minimizing waste and optimizing resource utilization.
• Oversee pastry kitchen equipment and ensure its proper maintenance and cleanliness.
• Represent the pastry department effectively in communication with other departments and external vendors.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

• Guest Satisfaction: Achieve zero negative comments or complaints from guest.
• Food Cost Control: Control the food cost not to exceed 30%.
• Inventory Management: A low rate of discrepancies in inventory counts and timely updates for stock movements.
• Menu Innovation: Introduce at least 3 new dessert items per quarter, receiving positive feedback from both guests and team members.
• Waste Reduction: Develop and implement innovative solutions for improving efficiency and reducing waste.
• Food Hygiene: Achieve 100% compliance and passes for health inspections.
• Food Safety Audits: Conduct and achieve 100% passes for regular internal audits of food safety practices, covering areas like proper handwashing, food storage temperatures, cleaning procedures, etc.
• Sanitation: Track and achieve 100% completion of sanitation checklist that cover all areas of the food preparation and storage areas.

Cutting Edge Recruitment