PRINCIPAL RESPONSIBILITIES
· Interact and co-operate with other members of the central kitchen as appropriate.
· Assist chef in ensuring that production level of food required is consistent with outlet needs.
· Prepare products according to standard operating procedures.
· Regulate thermostat control and timing of products being baked.
· Ensure equipment is correctly handled and maintained, and station is kept clean.
· Ensure products are visually attractive and eye appealing.
· Ensure products are despatched to outlet according to established standard of presentation.
· Comply with hygiene and sanitation standards.
· Prepare, measure and mix ingredients for baking.
· Prepare and cook ingredients for filling and pastry cream, mix kneads and shape dough to make products
· Any other duties assigned by superior.
MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY
- Certificate in food related field
- Minimum 2 years experience in F&B industry
- Attainment of Basic Food Hygiene Course
