Pastry chef

Taking the overall responsibility to plan, develop and run the pastry section; coordinating and providing necessary liaison to other management staffs for the smooth running of the business; requisitions or purchases and examines foodstuffs from suppliers to ensure quality; plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes; supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen; ensures relevant hygiene and health and safety standards are maintained within the kitchen; plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.

In addition to the responsibilities and specific expertises as referred to above, you must have excellent communication skills and a great sense of innovation and leadership quality.