Sous Chef ( Pastry ) - Taiseng Central Kitchen

Roles & Responsibility • Responsible for assisting Head of Pastry Chef in daily operation works • Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs • Assist the innovative menu planning activity • Assist with weekly planning, including prep schedules, staff duties, absences, and ordering of supplies. • Manage stock rotation, storage, and hygiene standards in compliance with health and company regulations. • Ensure consistency and cost control by following standard recipes and yield management practices. • Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed. • Perform any ad-hoc duties assigned by your superior. Requirement: • At least 2-3 years of kitchen experience • Good knowledge of food handling, food preparation and cooking procedures for a specific station • Ability to maintain high levels of hygiene and order in work area including chiller and freezer. • Excellent knowledge of food hygiene regulations and following company quality standards. • Graduated with a Diploma in pastry & bakery will be advantages