Assist the Head Chef / Executive Chef with daily food preparation, cooking, plating, and kitchen operations for regular service and private dining events.
Prepare mise en place, ingredients, and kitchen stations before service to ensure efficient workflow and the timely delivery of high-quality dishes.
Maintain high standards of kitchen hygiene, food safety, and HACCP compliance, including proper food storage, labelling, stock rotation, and cleanliness.
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Monitor financial performance: Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
Ensure operational efficiency: Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
Inspire and develop the team: Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
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Stock Management: Assist with receiving and storing food supplies. Report low stock or any issues with food quality to the chef. Help in organizing kitchen inventory.
Team Support: Work closely with the kitchen team to ensure smooth and efficient operations. Perform other tasks as assigned by the chef or supervisor.
Health and Safety Compliance: Ensure all food items are prepared according to safety and hygiene standards to ensure a safe and clean working environment.
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Proficiency in office productivity tools (e.g., word processing, spreadsheets, presentation software) and comfort working with technology-driven workflows.
Solid organizational and time-management skills, with the ability to handle multiple priorities, meet deadlines, and maintain attention to detail.
Understanding of project management principles and corporate governance practices; exposure to engineering or R&D environments is an advantage.
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