Role & responsibilities:
Run Your Section: Brownies, Sponge, Dry Cakes, Bakery & Cakes
Maintain batch-to-batch consistency: same weight, height, texture and finish every time.
Work strictly to standard recipe cards and the quantity issued by Stores. Keep wastage within target.
Guide and check the work of Commis on your section.
Maintain hygiene, labelling, FIFO, temperature logs and daily cleaning records.
Report any bad batch, contamination, pest sighting or chiller temperature breach to the Sous Chef immediately.
Preferred candidate profile:
CDP: 5+ years in a bakery / pastry kitchen, with at least 2 year independently running a section.
DCDP: 34 years in a bakery / pastry kitchen. Commis I with proven section capability may apply.
Must know: sponge and batter, whipped cream and buttercream, ganache, mousse, fillings, masking and finishing, chocolate basics, accurate weighing and portioning.