Responsibilities

Follow proper payroll and uniform procedures

Assist in producing all pastry products for the hotel operation under the guidance of the Pastry Chef and

Demonstrate a good sense of aesthetics, decorating and producing product within the quality standard guidelines given by the hotel

Work closely with standard recipes and presentations in order to maintain a consistency of the product

Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards

Maintain a cooperative working relationship with fellow employees

Respond properly in any hotel emergency or safety situation

Ability to perform other tasks or projects as assigned by hotel management

Check event order for the next day’s function and prepare a list of all food items for production

Prepare food requisition and submit for approval

Self-development to be a better employee at all times

Maintain good working relationships with all colleagues and other departments

Work in any section of the pastry kitchen when necessary or as requested by the Executive Pastry Chef

Skills & Qualifications:

Extensive experience in kitchen field in luxury hotel. International Kitchen Experience is a must

Post graduate and / or Hotel Management School / Apprenticeship will be an advantage

Knowledgeable in International pastries, cakes, mousses, high level of creativity, combined with ability to handle the pastry production, must have full knowledge of sanitation requirements in handling food

Technical Skills: To ensure that kitchen operating equipment is maintained in proper standards

Language: Required to have good English when it comes into understanding, Speaking, and Writing.

Physical Requirements:  Must be able to exert physical effort in transporting  pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.