Pastry Chef

Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard. Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications. Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products. Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met. Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting. Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times. Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner. Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications. Update recipe, costing and menu planning for promotions. Assist bakers with production of new products or when schedule falls behind. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP). Maintain a high standard of personal appearance and hygiene at all times.