Chef de Partie (Pastry)

Roles & Responsibilities: • Handle operational duties in the pastry/bread/catering department, including daily production of cakes & bread. • Ensure standards for food quality and preparation are strictly adhered to. • Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss. • Developing of menus, R&D and any other tasks that is related. • Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders. • Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines. • Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned. • Awareness and implementation of waste controls. • Section stock control and rotation. Other information: • This position is Full-Time • Monday to Saturday • 44 work hours per week Benefits: • Meal Allowance • Annual Leave • Medical Leave • Hospitalisation Leave