Provide the highest and most efficient level of hospitality service to the hotel guests.
Prepares and produces bakery items, cakes, and desserts under the guidance of senior chefs, ensuring high-quality, consistent, and safe food production.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organize the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Preparing pastries, cakes, bread, and fillings according to recipes and plating, weighing, and measuring ingredients accurately.
Monitoring inventory, storing deliveries, and minimizing waste.