Job Summary and Responsibilities
To produce the highest possible quality of pastry items with appropriate food control and standard recipe. Produce all breakfast pastry items for all outlets, Room Service and Banquets.
Assist the Pastry Chef to develop new items, skills and techniques. Maintain cleanliness and proper rotation of products.
1. At least High Vocational diploma in any discipline
2. Minimum of 4 years of kitchen experience. Exposure to pastry kitchen is an advantage
3. Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must
4. Ability to communicate basic English
5. A good team player with good interpersonal skill.
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