Careers

Role Purpose:

Reporting to the Head Chef in working towards achieving TRV's vision and strategy in terms of providing innovative, high quality, and simplistic food in line with TRV's value proposition. Responsible of ensuring the smooth running of their individual BOH pastry section operation.

Key Task and Responsibilities:

1.  Work as directed and in collaboration with the Head Chef.
2. Ensure all preparation is in line with Trouvaille standards.
3. Manage & Train the team with the preparation, presentation, decoration, and Pastry dishes.
4. Control wastages by proper planning, utilization, and daily par leveling.
5. Conduct stock takes and compile stock counts each month and submit reports to the Head Chef.
6. Ensure the Team always keeps and follows all work areas safe and hygienic.
7. Check & Maintain personal equipment used to fulfill the job.
8. Check stocks in refrigerators and freezers in terms of availability and condition.
9. Take precautions against possible spoilage.
10. Ensure all food is prepared in line with standard recipes.

Experience, Knowledge and Skills:

1. Exceptional Knowledge of preparation, presentation, and preservation of food
2. Minimum 5 years of experience as a Pastry Chef, preferably in a five-star hotel and Stand-alone Restaurants.
3. Fluent English language