Prepare a variety of pastry and other food items for cooking in broilers / ovens and other kitchen equipment
Ensure standard portion sizes / cooking methods / quality and kitchen rules as well as policies and procedures
Stock and maintain sufficient levels of food products at line stations to ensure smooth service periods
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation area including tables / shelves / boilers / fryers / convection oven / flat top range and refrigeration equipment
Follow proper plate presentation and garnish set up for all dishes
Assist in food preparation assignments during off-peak periods as needed
Comply with the conditions of the food hygiene policies (HACCP)
Coordinate and participate with other sections on requirements / wastage and cost control
Support the team in the daily operation and work
Ensure operating equipment and equipment store are well-maintained and in good condition and clean and tidy
Assist in stock-taking inventory
Record all breakage reported on a daily basis
Close the kitchen properly and adhere to the closing checklist for kitchen stations. Assist others in closing the kitchen
Job Requirements
Fundamental oral and written communication skills
Possess prior working experience in pastry kitchen
Basic knowledge in kitchen operations including HACCP / First in First Out & stock take functions
Ability to adapt and possesses organization skills
Knowledge in hygiene and sanitation
Creativity and presentation skills
Positive attributes and diplomatic communication skills with the team members
Job Benefits
Training and certification sponsored by the company