Pastry Chef

• Assist on his duty the Executive Chef

• Replace Executive Chef during his absence

• Able to create innovative menu and dishes

• Follow all the step for menu or new dishes implementation

• Control food wastage and report

• Replace the Executive Chef for all Management Meeting, Briefing

• Overview all staffing schedule

• Delivers sufficient training; skill, knowledge, behavior/attitude to kitchen staff accordingly Ex. Chef program

• Cost Control at all time

• Staff schedule with Ex. Sous chef and control presence

• Working with Sous Chef and Ex. Chef to manage the Kitchen operation

• Ensuring food quality delivery according the standard

• Leadership and Training

• Applying and maintaining HACCP and Food Safety procedure

• To ensure that the customer’s expectations are consistently exceeded at all times with maximum fiscal responsibility.

2 Years experience at the same position in 5 stars International Hotel chain • Know the technique to maintain food cost • Knowledge with all Cooking Techniques • Know how to prepare, deliver, and follow up Training • Computer literate and conversant with Windows, Excel, Word, Material Control • Familiar with maintenance and operating of kitchen equipment • Fire prevention and safety knowledge • Know how to receive food supply according quality level and HACCP procedure • Know how to explain, demonstrate, mise en place of new menu or dishes • To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers Ensuring FIFO procedures