Position Summary

Accountable for overall success of the daily pastry and bakery kitchen operations. He/She must be organized and able to work in a high-pressure environment. He /She must be reliably to carry out orders handed down to them by the Sous Chef and Executive Chef.

Key Responsibilities

• Supervises pastry and bakery kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 
• Recognizes superior quality products, presentations, and flavor. 
• Ensures compliance with food handling and sanitation standards. 
• Ensures associates maintain required food handling and sanitation certifications. 
• Supervises and coordinates activities of bakers and pastry cooks and workers engaged in food preparation. 

Key Requirements

• Minimum 10 years of related working experience in hotels or outlet
• Min Diploma in Culinary or equivalent 
• Strong communication and interpersonal skills
• Ability to work under pressure and achieve targets
• With time management skills and being self-motivated