BAKER/PASTRY CHEF (CDP)

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Sourbombe Artisanal Bakery

Singapore Posted on Sat, 7 May 2022 00:29:44 GMT $31,200.00 - 33,600.00 per year Permanent Full Time Source: Monster

[BOMBE BAKERS, EXECS & CREW FOR HIRE] We're looking for responsible hard-working team players with the willingness to learn. Exciting career progression ahead. I [BOMBE BAKERS, EXECS & CREW FOR HIRE] We're looking for responsible hard-working team players with the willingness to learn. Exciting career progression ahead. If any of the positions below are what you're looking for, drop your resume to [HIDDEN TEXT] www.sourbombebakery.com/join-us We're looking forward to hearing from you! Job Desciption Assist head baker for morning production of breads, venoisseries and donuts (baking, proofing and shaping) Daily production of dough for the next day (making sure that there is enough dough to ferment for the next few days production) Preparation work for fillings and dough. To ensure that all goods that goes out to the display is in a presentable and identical format, garnishes to be neat and consistent Ensure that daily quotas of production are met Streamlining kitchen workflow and processes Ordering: Liaising with the relevant suppliers for food orders. Maintaining/raising the food's profit margins for your employer. Managing and working closely with other Chefs of levels under Sous. Implementation of health and safety procedures in the kitchen. Estimating costs and ensuring all purchases come within budget. Taking care of the kitchen's accounts and creating a work roster. Ensure all staff are aware of their duties and what is expected of them Teach new staff skills they require to perform their roles to the required standard Delegate duties to kitchen staff as per the menu requirements Oversee and monitor the work of kitchen staff to ensure all tasks are done as required Ensure wastage is minimised by careful supervision of food preparation methods Ensure proper hygienic storage methods are utilised to prevent food loss Oversee the ordering and control of stock levels R&D: Creating menu items, recipes and developing products ensuring variety and quality i.e sourdough loafs( European or Japanese breads style), canel , sourdough tea cakes (expansion of range), savouries, sweet bakes (brownies/ cookies/ tarts) in addition to working on improving recipes from the current line of product. Give staff feedback on their performance to enable staff development. To ensure staff is completing task on time and efficiently (i.e little to no OT for all employees) To provide constant update to head chef on low stocks and unavailability of products for the day Receiving goods: to ensure that all goods received is in good condition and appropriate quantities, sign off on goods Cleaning: To ensure workplace is well kept daily. Have a fixed schedule for deep clean a few times in a month Initiative: In the event that the kitchen side is free of duties and work, the whole team is expected to work together to aid in any other aspects that needs help (e.g. Help with FOH for service or cleaning) Pre-requisites: 2-3 years of experience in Bakeries/Hot Kitchen/Fine Dining Establishments. Minimum Diploma in any discipline Able to work in face paced environment

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