Responsibilities:

• Assist in producing all bakery products for the hotel operations under the guidance of the Pastry Chef
• Demonstrate a good sense of aesthetics, decorating and producing products within the quality standard guidelines given by the hotel
• Work closely with standard recipes and presentations to maintain the 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 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
• 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
• Postgraduate and / or Hotel Management School / Apprenticeship will be an advantage
• Knowledgeable in International bakery, high level of creativity, combined with ability to handle the bakery production, must have full knowledge of sanitation requirements in handling food
• Technical Skills: To ensure that kitchen operating equipment is maintained to the 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.