What's the job
Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures
Your day-to-day
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Communicate with team member of hazardous situation and notify supervisors of potential dangers
- Prepare production for daily usage
- Ensure the consistency in the preparation of all dessert items for Banquet/Buffet/Club Lounge/Afternoon Tea/Festive menus according to hotel recipes and standards
- Adhere hotel band standards
- Establish and maintain effective employee working relationships
- Attend and participates all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
