Primary Responsibilities
- Support Junior Sous Chef or Sous Chef in the daily culinary operations
- Prepare all freshly baked goods, puddings, gelatins, frozen desserts, French pastries and other baked items using fresh ingredients
- Inspect and ensure that the baking area is clean and meet the hygiene standards at all times
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Assist with a la carte pastry and buffet dessert table set up and presentation.
Requirements
- Certificate in Patisserie or Bakery
- Minimum 3 years of experience in bakery & pastry field, preferably with baker experience
- Ability to work independently as well as in a team
- 5 working days per week with the flexibility to work shifts including weekends and public holidays subject to rotation
