General Duties
Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications.
Understand the basic philosophy of the company. Implement and energize the Company philosophy in their daily work.
Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum.
Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience.
Helps to maintain Company Culture
Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work.
Maintenance, Cleanliness and Sanitation
Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary.
Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times.
Induction and Onboarding
Coordinate pre-arrival experience for all new colleagues
Ensure new colleague feel welcome
Coordinate orientation programs and three month training plans;
Culture Diversity and Inclusion
Demonstrate the AccorHotels values in all behaviors with the hotel team;
Support diversity in the selection of colleague ensuring equality of treatment based on competencies;
Policies and Procedures
Ensure adequate staffing daily to ensure smooth operations.
Prepare recipes of new items for costing and verify cost analysis of each dish.
Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission.
Liaise with the Stewarding section to maintain cleaning schedule.
Maintain H.A.C.C.P program where implemented.
Perform any other related duties as and when assigned by the Assistant Pastry Chef.
Secondary Functions:
Assist with inventories as scheduled.
Assist in creation of Banqueting menus, recipes and costs.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of kitchen as assigned.
Work at off-premise functions.
Attend designated meetings.
