Pastry – Junior Sous Chef

• Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards. • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget • Check quality of material and condition of equipment and devices used for cooking • Guide and motivate pastry assistants and bakers to work more efficiently • Maintain a lean and orderly cooking station and adhere to health and safety standards • Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers • Report to Pastry Chef on all operation matters • To constantly be physically involved in all phases of the daily operation requirements • Demonstrate new cooking techniques and use of new equipment to staff • Update menu recipe cards and menu planning for promotion • Ensure that adequate stock in always maintained in the relevant station. • Adheres to rules and regulations set by the Management Employee Benefits: • Staff meals provided during shift • Medical reimbursement (up to $200 per year for confirmed staff) • Birthday treats and gifts (up to $200) • Performance bonuses and quarterly incentives • Uniform reimbursement for confirmed staff • Night transport provided for late shifts • Opportunities for promotion and internal transfer • Further education support and employee assistance programmes