JOB SUMMARY
To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.
DUTIES AND RESPONSIBILITIES
- Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
- Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
- Control all the pastry and bakery order stocks.
- Attend BEO meeting if Pastry Chef off duty.
- Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
- Room service room amenity.
- Check on all a la carte stock, available, fresh, date and labelled.
- Work closely with Pastry Chef on the 39 points checklist.
- Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
- Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
- Any other duties as may be assigned from time to time.
JOB REQUIREMENTS
- At least 1 year of experience in similar capacity
- Able to work in a fast-paced environment
- Able to multi tasked and committed to the quality of food served
- Excellent working attitude and willing to constantly grow his/her skills
