KIT - Pastry Chef

Operations Management

Collaborate with the Executive Chef to develop and revise menus every six months; conduct monthly training sessions for team members on bakery and pastry items.
Set up, inspect, and take full charge of buffet operations to ensure presentation standards and food quality are maintained
Implement and oversee hygiene standards, food safety regulations, fire prevention, and occupational health and safety requirements within the managed areas.
Support the Executive Chef in updating the Menu Library; assume responsibility for maintaining the quality of all dishes served at the restaurant.
Monitor the proper use, maintenance, and safeguarding of kitchen equipment, machinery, and tools by staff members.
Monitor revenue and control departmental expenses; implement effective measures to ensure food cost remains within the approved budget.
Organize and strictly supervise inventory storage at the warehouse; ensure full compliance with FIFO procedures and promptly identify and resolve any discrepancies.
Assist the Executive Chef in organizing, managing, operating, and supervising all activities of the assigned kitchen.
Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates, improvements, and enhancements to ensure continuous operational excellence.
Take full responsibility for the overall performance of the kitchen section, including ingredient quality and the quality of all bakery and dessert products.
Supervise staff scheduling and manpower allocation to ensure sufficient workforce coverage for smooth operations.

Other Duties

Perform other duties as assigned by superiors.
Coordinate effectively with other departments to ensure smooth and seamless operations.

Education: Graduate from Vocational School, College or equivalent Culinary Certification.
Certification (if applicable): Professional culinary diploma or certification issued by authorized institutions.
Work experience:

Minimum 1–3 years of experience in food quality control and food safety management.
Minimum 3–5 years of experience in food & inventory management, food preparation supervision, asset control, and kitchen hygiene management.

Annual Leave: 12 days of annual leave, with 1 additional day added each year.
Competitive salary, with staff accommodation or transportation allowance provided.
Full salary and service charge provided during the probation period.
Working 5.5 days per week.
Full benefits including insurance, annual leave, and holiday bonuses.
Relocation support and annual home visit benefits.
Employee Birthday: one paid day off and birthday gift.

Cập nhật gần nhất lúc: 2026-07-06 22:05:03