Pastry Chef

• Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order and correct storage and stock rotation.

• Control adequate mise en place preparation for next day, sauce, stock, fish etc. Check and control daily mise en place according to Sous Chef.

• Assist in making food requisitions and control dry stores and beverage requirements on a daily basis

• Responsible for basic on the job training & development with Commis, Demis and cooks

• Be multi skilled with thorough knowledge of all hotel food outlets and menus.

• Taste and examine food prepared and make necessary adjustments and replenish food when necessary.

• Be responsible for minimising food wastage.

• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.

• Follow food safety program and ensure all associate have working kno...