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ROLE RESPONSIBILITIES
Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
Follow the instructions and recommendations from immediate supervisors and coordinate daily tasks with the Sous Chef and Head Chef to ensure efficient kitchen operations.
Collaborate with the Head Chef/Sous Chef to develop recipes and menus.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Oversee and maintain accurate inventory levels for baking and kitchen operations, ensuring timely procurement and efficient use of ingredients and materials.
Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.
Any other ad-hoc duties assigned by the Management.
ROLE REQUIREMENTS
A minimum of 2-3 years of experience in bakery and pastry environments is essential.
A valid food hygiene certification is mandatory
Flexibility to work rotating shifts, including weekends and public holidays.
Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.
Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
Follow the instructions and recommendations from immediate supervisors and coordinate daily tasks with the Sous Chef and Head Chef to ensure efficient kitchen operations.
Collaborate with the Head Chef/Sous Chef to develop recipes and menus.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Oversee and maintain accurate inventory levels for baking and kitchen operations, ensuring timely procurement and efficient use of ingredients and materials.
Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.
Any other ad-hoc duties assigned by the Management.
ROLE REQUIREMENTS
A minimum of 2-3 years of experience in bakery and pastry environments is essential.
A valid food hygiene certification is mandatory
Flexibility to work rotating shifts, including weekends and public holidays.
Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.
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