Responsibilities
- Adhere to established company standards and procedures.
- Understand and exemplify organizational values through daily conduct.
- Monitor food costs to maintain budget efficiency.
- Uphold the highest levels of cleanliness and food safety.
- Oversee and instruct junior pastry team members in preparation and presentation methods.
- Onboard and coach new staff on institutional recipes, hygiene protocols, and service expectations.
- Support daily kitchen logistics, including procurement lists and internal inventory transfers.
- Ensure all pastry equipment is regularly serviced and in proper working condition.
- Be available during high-volume meal periods to maintain output quality.
- Taste and validate buffet, event, and display items to meet executive culinary specifications.
- Collaborate with service teams by providing training on dessert menus and offerings.
- Engage in ongoing training and professional development activities.
Responsibilities
- Comply with the Company’s standard.
- Familiarize yourself with the company values and model desired behaviours.
- To be cost conscious and to maintain an acceptable cost of food
- Maintenance of highest sanitation and hygienic standards
- Supervise junior pastry staff and guide them in preparation and presentation techniques.
- Train and mentor new team members on hotel standards, recipes, and hygiene practices.
- Assist in daily kitchen operations, including market lists and inter-kitchen transfers.
- Ensure all kitchen equipment and machinery in the pastry section are well maintained.
- Be present during peak service hours (lunch and dinner) to ensure quality standards are met.
- Taste and verify buffet, banqueting, and display items according to Executive Chef specifications.
- Assist in training service staff on menu items and buffet offerings.
- Participate in scheduled training sessions and continuous skill development programs.
