Salary range: Confidential | Contract type: Permanent
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Under the guidance and supervision of the Head and Pastry Chefs to prepare all bakery items in line with set kitchen standard, recipe and financial procedure
Practical baking skills
Creativity for developing new products
Good hand-eye coordination
Good organisational skills
The ability to read and follow recipes, to be creative
The ability to follow strict health and safety standards
The ability to prioritize and meet deadlines
a. Make sure and check that all mis-en-place is up to date and liaise with other sections with their mis-en-place and wastage
b. Check weekly function sheets and order sufficient stores
c. Check kitchen stock and control on a daily basis
d. Oversee staff on the section, training on the job, and ensure that the section runs smoothly and efficiently
e. Delegate staff in their duties and ensure compliance to standards of health, safety and hygiene
f. Be able to work under little or no supervision
g. Ensure that a high standard of preparation and presentation is achieved before any dish or foodstuff leaves the kitchen
h. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
i. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
j. Report any hygiene problems including pest sightings to the Head Pastry Chef/Senior chef on duty
k. Report any defective machinery or equipment immediately to the Head Pastry Chef
l. Be constantly aware of new ideas and create new dishes in the F & B outlets
m. Ensure that all food items are date stamped and in line with company policy
n. Maintain a high standard of discipline to reduce waste and accidents. Report all faults, errors, complaints and compliments to the Senior Chef on duty
a. To attend any internal or external course that management may deem beneficial.
b. To be alive to new ideas and systems that could benefit the department or hotel.
c. To attend departmental meetings.
Maintaining Image of the Hotel:
a. To be smart in appearance and courteous at all times, and to act as an ambassador for the hotel.
b. Be mindful of all guest requirements and special requests
c. To be punctual for duty at all times, .remembering breakfast is normally the last impression of the food operation a guest will have
d. To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
Health and Safety:
a. To adhere to the company's procedures on health and safety, security and hygiene.
b. Full awareness and compliance with the fire evacuation, and security procedures for the Hotel.
c. Reporting any accidents and potential hazards to the Department Head.
a. To take charge of the section in the absence of the Head/ Pastry Chef
b. To carry out any reasonable request made by management.
c. To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.
d. Overtime when required and assistance to any other section in the kitchen.
e. Participate in the hotel’s social responsibility programmeRequired education
: Diploma, Associate's degreeRequired relevant work experience
: 12 monthsRequired languages:
English (Spoken: fluent | Written: fluent)