Pastry Chef

• Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries in accordance with Violet Oon Singapore’s standards. • Plan, order, and manage ingredients and supplies required for pastry production and related operations. • Decorate pastries using various icings, toppings, and techniques to ensure visually appealing presentation. • Monitor inventory levels for baking ingredients (e.g. flour, sugar, dairy products) and place orders within approved budgets. • Ensure the quality of raw materials and maintain proper condition of all pastry equipment and tools. • Guide, train, and motivate pastry team members to improve efficiency, consistency, and workmanship. • Maintain a clean, organised, and efficient kitchen environment in compliance with hygiene, health, and safety standards. • Manage and supervise overall pastry kitchen operations and coordinate activities of all pastry staff. • Report operational matters, issues, and performance updates to the Chef De Cuisine / Head Chef. • Be hands-on and physically involved in all phases of daily pastry production and service. • Ensure efficient and profitable kitchen operations, with close control over food cost, labour cost, and purchasing expenses. • Attend weekly meetings with the Chef De Cuisine to review operations, discuss future plans, and follow up on action items. • Demonstrate new cooking techniques and introduce new equipment or processes to the team where applicable. • Update menu recipe cards and contribute to menu development and promotional planning. • Ensure adequate stock levels are maintained at all times for the assigned kitchen sections. • Adhere to all company policies, procedures, and management directives. Basic Functions: • Check event orders • Check kitchen hygiene and sanitation • Conduct morning briefing • Check attendance • Communicate with Restaurant Manager • Check food quality and presentation Skills and Attitude: • Displays initiative and leadership qualities • Strong team player with good people management skills • Courteous, patient, and professional • Good understanding of food and labour cost control • Ability to work efficiently in a fast-paced kitchen environment Minimum Qualifications / Experience: • Minimum Diploma qualification in Pastry Arts, Culinary Arts, or related discipline. • Minimum 5 years of relevant experience in Food & Beverage or pastry operations. • Oral and written proficiency in English. • Basic knowledge of Microsoft Office applications. • Pleasant, professional, and dynamic personality. • Strong sense of responsibility with a “can-do” attitude.