Cook, Pastry

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.

Summary:

The Cook - Pastry is responsible of daily operation, breakfast, lunch and dinner buffet or a la carte under the supervision of a Chef de Partie and checking general cleaning of appropriate section, all work surfaces before and after each service or MEP. He/She will ensure all products stored in the fridge should be labeled with date and name of products and will check quality of all received goods (FIFO). He/She will also communicate clearly frequently and in a timely manner, share information with subordinates on daily line-up and 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 Chefs immediately to take action. Daily walk through in the kitchen to check equipment are in good condition.

Key Duties and Responsibilities                                               

• Always be on time on schedule, Respect & Respond Positively your team colleague & superior.
• Have a good personality & respect all aspects of grooming as laid in the standard of the hotel.
• Maintain a good hygiene in the Pastry; keep HACCP standards at all times.
• Checks periodically expiry dates and proper storage of food items in the section required.
• Involve in reducing wastage, to make profit.
• Always seek & share freely with your Superior for innovative ideas.                                                     
• Adhere to all Recipes given by the Chef, Pastry/Senior Pastry Chef/Executive Chef.
• To keep consistency on all pastries served during breakfast, lunch and dinner.       
• Manage daily production according to occupancy and reservation.
• Takes care of daily food preparation and duties assigned through the Superiors to meet the standard and the quality set by the            Restaurant.
• Ensure that all Pastry production and Mep buffet desserts are ready & set up on time following the standards.
• Follows the instructions and recommendations from the Superiors to complete the daily tasks.
• Establishing and maintaining effective inter-departmental working relationships.
• Have a good interaction with guests while working in buffet station.

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. A valid food handler’s certificate is a must.