About the Role

Under the responsibility of the pastry sous chef or a chef de partie, you manage production and MEP for the daily operation, breakfast, lunch and dinner buffet or a la carte.

Key Duties and Responsibilities

• Maintain a good hygiene in the pastry; keep HACCP standards at all time.                                            
• Involve in reducing wastage, to make profit.
• Manage daily production according to occupancy and reservation.              
• To keep Consistency on all food served during breakfast, lunch and dinner.                                                   
• Always seek for innovative ideas.
• Check general cleaning of apropriate section, all work surfaces before and after each service or MEP.
• All foods stored in the fridge should be labelled with date and name of products.
• Receiving of goods and check quality of all received goods (from dry store, deep freeze, and vegetables, FIFO).
• Communicates clearly frequently and in a timely manner.
• Share information with subordinates on daily line-up.
• Execute duties thoroughly, producing quality outputs with attention to details. A work output is consistently at or above expected volume day to day.
• Always be on time on schedule and respond to supervisor positively.
• Report any incident to supervisor or Chef immediately to take action.
• Daily walk through in the kitchen to check equipment are in good condition.

About You

The ideal candidate should have at least a school certificate or high school. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. A valid food handler’s certificate is a must.