Pastry Chef (Commis)

In absence of Pastry Chef, participates in supervising and preparation of all Baked Foods to such as Pastries and dessert in accordance with established Recipe cards and methods Ensure that all Kitchen / Restaurants / Room Service, Outlets are supplied with their requirements of baked items, Pastries and Desserts Ensures that all Baked items, Pastries and Desserts are visually attractive and eye appealing by checking and tasting on regular basis Assist Pastry Sous Chef to check, daily function sheets and daily menu to ensure appropriate production levels Prepare decorative centre pieces for Outlets and Banquets Ensures that portion control policy standard plating instruction are adhered to Assist Pastry Sous Chef to prepare and maintain Recipe and Photo album Keeps himself updated on new products and trends Assist Pastry Sous Chef to Identify and develop formal training plans and conduct on the job learning events for Pastry kitchen employees Establishes and maintain effective employee relations Assist Pastry Chef to keep and up-to-date standard recipe file for all baked, pastry, and sweets items to include: Recipe list (Cooking with style)  b.  Importation items list & their costs. Items costs   d. Preparation time Assist Pastry Chef for preparing Menu planning as appropriate Ensures that all pastry equipment/ utensils in the section are correctly handled and maintained Ensures Hygiene and sanitation Standard are attained in the section Assist Pastry Sous Chef to coach employees in his section the "Clear as you Go" and “Pick as you Drop” method of working Ensures that pastry is kept in clean and orderly fashion Complies with Health and Safety Policy Assist Pastry Sous Chef for the preparation of the section budget and goals Participate the following meetings as per the schedules in absence of Pastry Chef or his delegate: a. F&B meeting b. Department communication meeting c. Training coordinators meeting Assist & support Pastry Sous Chef to maintain high rating on Caps in pastry section Maintain high rating on GSI Familiarizes yourself with the following procedures: a. Hotel fire procedures b. Crisis management system c. First Aid procedures d. Health and safety policy procedures  d. Hotel security procedures e. Hotel product knowledge F. Hotel standard manuals Hotel environmental procedures Conducts monthly communication meeting for the section employees (cooks) Maintain high level of Staff discipline Performs related duties and special projects as assigned PERSONAL REQUISITE Language: Fluent in English, multilingual ability preferred. Education: High school diploma would be an advantage Experience: Several years’ experience in overall operation Computer knowledge: software as required Personal appearance: The uniform should be worn with pride and dignity. The uniform must be kept clean, tidy and well maintained. Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses rela