Trainee - Pastry

To prepare food in accordance with Marriott Standard of food quality, presentation and sanitation

• Take work order and instructions from Chef-de-partie
• Guide and show the junior in the pastry production, coffee break, buffet set up and function set up
• Making sure all daily functions, seminar coffee break are in time (half an hour before the function time)
• Make sure all kept item must have date and labelled
• Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner
• All production receipes and methods must be followed correctly
• Prepare room service amenity
• Check on all a la carte stock, available, fresh, date and labelled
• Work closely with Pastry Chef on the 39 points checklist
• Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
• Any other duties as may be assigned from time to time