Pastry Chef Job Hiring in Brunei for Red Canopy Cafe

Career Opportunity in Brunei!

Job Vacancy: Pastry Chef
Employer/Company: Red Canopy Cafe
DMW Registration / Accreditation No.: 10418812
Job Location: Brunei

Pastry Chef

Qualifications

• Must qualify as a skilled pastry arts chef.
• Must possess at least 1 -2 years of experience.
• Crafting high-quality plated desserts for restaurants using French pastry techniques with a touch of hotel-style presentation.
• Extensive expertise in cold culinary applications, including the preparation of flavored creams, anglaise, mousses, parfaits, ice cream/gelato, curds, and gels.
• Considerable proficiency in warm culinary techniques, including the preparation of tart bases, sponges, and cakes.
• Capable of operating in a full-service restaurant setting, as opposed to a production kitchen.

Responsibilities

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.

Requirements:

• Updated RESUME
• Valid passport
• Employment CERTIFICATES
• Other CERTIFICATES related to job preferences.

Visit our office for immediate screening assessment!

Walk-in applicants can visit us at:
Philore Manpower Corporation
Main Office: 2nd floor Lot 1-A, Block 37, Lapu Lapu St. Cor. Rivera St. Brgy. Baclaran, Paranaque City
Makati: 9th floor Kings Court Bldg. 1, 2129 Chino Roces Avenue, Brgy. Pio Del Pilar, Makati City

For manpower pooling only.
No fees in any form and/or purpose will be collected from applicants.
Beware of Illegal recruiters and human traffickers
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Pastry Chef Job Hiring in Brunei for Red Canopy Cafe

Qualifications:

Must qualify as a skilled pastry arts chef.
Must possess at least 1 -2 years of experience.
Crafting high-quality plated desserts for restaurants using French pastry techniques with a touch of hotel-style presentation.
Extensive expertise in cold culinary applications, including the preparation of flavored creams, anglaise, mousses, parfaits, ice cream/gelato, curds, and gels.
Considerable proficiency in warm culinary techniques, including the preparation of tart bases, sponges, and cakes.
Capable of operating in a full-service restaurant setting, as opposed to a production kitchen.

Job Description:

Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
Preparing ingredients and handling baking and other kitchen equipment.
Creating pastries, baked goods, and confections, by following a set recipe.”,
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