Pastry Chef, Singapore

Food Preparation:
Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs Station Support : Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively. Ingredient Handling:
Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste. Quality Assurance:
Maintain high standards of food quality and presentation, conducting regular taste tests and inspections. Kitchen Hygiene:
Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times.. Team Collaboration:
Work closely with other members of the kitchen team to ensure smooth operations during service periods. Training and Development:
Participate in training sessions and workshops to enhance culinary skills and knowledge. Ad-hoc duties as assigned by chef in-charge