Job Description
Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station (pastry)
Prepare food (pastry) items as per standard recipe cards whilst maintaining portion control and minimizing wastage
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Clean and maintain all equipment within the food production area
Qualifications
Minimum Primary school education
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 1 years of relevant experience in a similar capacity
Ability to work well in high-pressure situations
A team player & builder
