Pastry Head Chef / Sous Chef (Michelin Starred Restaurant)

We are looking for a creative Pastry Head Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role, you must be well-versed in the culinary arts of pastry and adhere to strict standards of hygiene and cleanliness.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the Executive Chef to ensure a successful working environment.
• Developing, designing, and creating pastries, baked goods, and confections.
• Preparing ingredients and handling baking and other kitchen equipment.
• Decorated pastries and desserts to ensure beautiful and tasteful presentation.
• Monitoring the stock of baking ingredients and equipment for the pastry section, when needed and within budget.
• Ensuring the section of kitchen section adheres to safety and health regulations.
• Supervising and training staff members.

Requirements:

• Minimum 4-5 years’ relevant experience in a Fine dining or Michelin Star restaurant specializing in French cuisine.
• Higher Diploma or equivalent vocational training in Culinary Arts.
• Proven experience in a Pastry Head Chef role.
• In-depth knowledge of sanitation principles, food preparation and nutrition.
• Creative and quality-oriented Team player, hard worker, good interpersonal and communication skills.
• Capable of working in a fast-paced, production environment.
• Good command of spoken English.
• For expatriate candidate, we will provide full charge of quarantine support to right candidate.