Cook (Pastry)

 

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place.
• Prepare food items in accurate and standard portion and quantities.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Attend to any last-minute additional meal order or menu changes due to flight delay.
• Ensure all prepared foods are properly labelled with Day Sticker.
• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Observe and practice safety rules and regulations.
• Ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to junior staff.
• Ensure meals are prepared according to specifications.
• Minimize wastage during food preparation.
• Inform immediate superior if any equipment or utensils are damaged or not working.
• Undertake any other duties assigned by immediate superior.
• Ensure compliance with all workplace safety, security, and health policies and procedure

Requirements

• Minimum 2 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine