What’s the job?
Prepare pastry, dessert and sweet related dishes in accordance with portion and quality standards specified in recipes of all day dining restaurant operation, 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 potiential 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 brand standards
- Establish and maintain effective employee working relationships
- Attend and participates in all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
What we need from you
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 1 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
- Commitment to work rotating shifts, weekends and public holidays
- Great communication skills
- Oral and written fluency in English
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Humble and willing to learn new things, able to accept feedback and criticism
- Able to multi-tasks and ability to handle stressful situations
- Proficient in Excel and Microsoft word (optional)
- Look smart – wear your uniform with pride
