Pastry Chef

Operation
• Conduct weekly kitchen walk- through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met
• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times
• Update recipe, costing and menu planning for promotions
• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications
• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products
• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department
• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard
• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Other Responsibilities
• Maintain a high standard of personal appearance and hygiene at all times
• Attend all briefings, meetings and trainings as assigned by management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Perform other reasonable duties assigned by the assigned by the Management

Knowledge and Experience
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Additional certification(s) from a reputable Culinary school will be an advantage
• Secondary / High school education
• Minimum 3 years of relevant experience in a similar capacity
Competencies
• Ability to work effectively and contribute in a team
• Well- presented and professionally groomed at all times
• Service oriented with an eye for details
• Self- motivated and energetic

Competitive salary & benefits offered
Chance to access variety of learning and development program by AccorHotels and the Hotel
44 working hours/week & 12 annual leaves/year
Professional, dynamic working environment
Annual team building trip

Cập nhật gần nhất lúc: 2026-02-01 13:55:03