Responsibilities
He/she will lead, manages and organizes all requirements for his/her respective Pastry/Bakery Kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Pastry Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter-department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating associates to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.
Qualifications
Main Duties and Responsibilities:
To ensure that the quality levels of Pastry/Bakery kitchen production and presentation is maintained at its highest level at all times.
To attend the daily kitchen briefings.
Is directly responsible for the efficient performance of the following:
General Pastry/Bakery food preparation, production and food portioning for various outlets
Ordering and keeping fair stocks
Minimizing wastage through creative recycling
In-depth training of associates
Creates new products
Responsible for the outlet daily market list.
Ensure kitchen and back areas are thoroughly clean at all times.
Ensure that all mise-en place is correctly prepared prior to commencing of service.
Ensure that all food requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.
Demonstrate excellent product knowledge of all food and special functions held at the resort.
Participates in the service of any special functions or events organized by the resort.
Coordinate functions and activities with the F&B department.
Establishes and maintains smooth work relationship in the kitchen.
Ensure Pastry/Bakery food cost is maintained at all times.
Conduct regular spot check on expire items.
Ensure every food product are label according as required by the hygiene and sanitation policy.
Supervise the undertaking of physical asset inventories when required.
Ensure that all equipment is cleaned, when necessary or according to their schedules.
Conduct performance appraisals for kitchen employee.
Assist in the process of recruiting new employees for the respective kitchens.
Organize and coordinates special functions and events.
Continuously train and motivate subordinates to ensure resorts standards are maintained.
Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
Delegate responsibilities to associates and ensures tasks are completed.
Handle any guest’s complaint in a professional manner, as per Policy & Procedure
Perform any additional or special duties, as directed by Executive Pastry Chef.
Maintain the highest levels of personal hygiene and grooming at all times, as per standard.
Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
Remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
Understand and apply the Policies & Procedures, including during emergency situations.
Conduct monthly communication meeting.
Conduct the daily briefing prior to service with team members.
Attend all training carried out by the Training Department..
Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary
