DUTIES & RESPONSIBILITIES
· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality
· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner
· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area
· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place
· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level
KNOWLEDGE AND SKILL REQUIREMENTS
· Min 5 years’ experience in Pastry/Cakes production
· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications
· Familiar with F&B operations practice and procedure.
· Experience in quality-oriented catering or banquet events
· Flexible to changes to manage tasks accordingly
· Meticulous and able to multi task
· Ability to communicate effectively with the team and management if necessary
· Independent, proactive, resourceful and strong team player
