Pastry Commis

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Pastry Commis

Grand Mercure - Ibis Yogyakarta Adi Sucipto

Job Description

DAILY RESPONSIBILITIES :

1. Responsible for the preparation and presentation of Bakery & Pastry items from Pastry section in the menu and banquet function.

2. Responsible for the proper handling and maintenance of all equipment in the Bakery & Pastry section.

3. Responsible for consistent implementation of quality standards in Bakery & Pastry preparation and presentation.

4. Responsible for conservation and proper utilization of food supplies, fuel, operating supplies, electricity, etc.

5. Responsible for the maintenance of cleanliness and hygiene of work area special in section Pastry.

6. Responsible for knowing and practicing all hotel rules and regulations.

7. Inspects all perishable & other food items received daily and ensures proper storage of these items

8. Prepares and presents all food items in Pastry & Bakery section in accordance to the specified quality standards.

9. Controls food spoilage and waste, keeping it to a minimum level.

10. Check all fridges, storage areas and work areas in Pastry & Bakery section regularly, to ensure all areas are clean, tidy and in good working condition.

11. Follows mis-en-place schedule to ensure availability of all items at the specified time.

12. Understands and performs the different methods of cooking, the method of food preparation, the types of ingredients, the proper handling and cutting of food items.

13. Reads and understands Standard Recipe.

14. Reports to the Demi Chef Pastry immediately should there be any deficiency in food supplies in term of quantity and quality.

Human Responsibilities:

1. Attends all scheduled meeting and training sessions required by his/her position.

2. Is be aware of functions, new promotions or any other relevant information and informs food production staff as required.

3. Ensures work on time according to the roster.

4. Maintains personal grooming and hygiene during a shift.

5. Accomplishes requisitions for food and operating supplies for his/ her section.

6. Accomplishes transfer forms, spoilage reports.

7. Prepare daily inventory for food supplies for his/ her section.

Work Experience

1. Strong background in Butcher, A'la carte, and Banquet
2. Discipline, good attitude, and self motivated
3. Able to work in a team and good communication skill
4. Fluent in English both written and verbally
5. Must have experience in the same position at least 2 years in the same position
6. Hotel School graduates

1. Training & development opportunities
2. Be a part of Global Community of Hospitality Industry
3. Opportunity to grow your Career