Pastry Chef
Pastry Chef
Posted on :
18-10-2024
Employer Active
1 Vacancy
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Job Description
Primary Responsibilities
Operation
- Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard
- Perform yield testing product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications
- Monitor dry and general stores daily ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products
- Conduct weekly kitchen walkthrough and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met
- Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
- Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times
- Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
- Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotels specifications
- Update recipe costing and menu planning for promotions
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Attend all briefings meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
Main Complexity/Critical issues in the Job
- Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability
Qualifications :
- Secondary / High school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 3 years of relevant experience in a similar capacity
- Good reading writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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