Responsibilities       

• Oversee and manage all areas of our pastry and bakery. Ensure compliance with our Operational standards, Company policies & health & safety.
• Maintain the utmost quality of products and service.
• Manage shifts which includes: daily decision making, labor hours management, scheduling, planning, product checks and cleanliness.
• Must be able to handle and recommend appropriate solutions to problems as they arise.
• Responsible for setting and meeting the daily pars for pastries and viennoiserie as well as tracking wastage.
• Meet all deadlines for creative development and tasting of new menu items, including tests on shelf life and sourcing packaging.
• Oversees the production of all items for the bakery and restaurant including special orders and events.
• Completes all end of day and daily reporting in a timely and complete manner.
• With the General Manager, set daily sales goals for the team and create a production schedule for all items to meet those goals.
• Increase sales and minimize costs, including food, beverage and labor costs.
• Coordinate with team and ensure product launches and production schedules.
• Works in the actual production of items in the kitchen with the team.
• Works on training and mentorship for team member – including both front-of-house and back-of-house; assists in recruitment efforts and staff discipline action.
• Keep excellent sanitary practices in line with Company standards for food handling, general cleanliness, and maintenance of kitchen.
• Responsible for the upkeep and maintenance of all machinery and equipment of central kitchen (i.e. Cleaning ovens, condenser maintenance, etc.)
• Additional responsibilities as needed by the business. A “do what it takes” attitude.

Requirements

• Detail oriented, well organized, self-motivated and demonstrate great passion in food and constantly drive for perfection.
• Awareness of the history and mission of the Brand.
• Team oriented, personable, and a dedicated work ethic.
• Minimum 10 years of experience in pastry / bakery industry.
• At least 5 years’ experience as Head Pastry Chef in F&B organization, exposure in pastry kitchen management is highly preferred.
• Understand and keeps up with knowledge in the trends of pastry and bakery.
• A chef “on the floor” who works along his/her team and does not spend the majority of the time in the office.
• Viennoiserie experience is a plus.
• Has managed a team of over 15 cooks.
• Experience in a new opening is a plus.
• Communicative and responsive by emails and in person.
• Good command of English and Cantonese.
• Able to participate for oversea training which provided by company.

For applicants interested in joining our team, please send your application with expected salary by clicking "APPLY NOW"  

Critically acclaimed as one of the world’s most beautiful candy stores, Sugarfina boutiques feature a vibrant Candy Bento Wall filled with rows upon rows of the world's finest sweets. Exquisite and elegant, each lucite Candy Cube is beautifully packaged like a fine piece of art at the museum. We invite you to visit us in person at Harbour City.

We gladly welcome talented, skilled and enthusiastic people to join our team. We provide a friendly and challenging working environment where you can develop the best of yourself. To learn more, please visit sugarfina Hong Kong