Basic Function

Responsible for preparation of pastries, desserts, cakes, bread, rolls, breakfast and baked goods and various dough(s).

Responsibility and Authority

2.1 Report to duty on time and in uniform.

2.2 Work under supervision in the following activities:

§ Dough making

§ Portioning and shaping

§ Molding and baking

§ Decorating and apportioning

2.3 Responsible for pastry / bakery transfers and orders, daily reports on production required by the Pastry Chef.

2.4 Ensure that all kitchen outlets are supplied with their requirements for bread, rolls, desserts, pastries etc.

2.5 Plan production in order to have baked goods freshly baked and in quantities required.

2.6 Test pastry being baked and follow all instructions on specification and recipes strictly.

2.7 Ensure proper handling, cleanliness and maintenance of equipment and utensils.

2.8 Prepare requisition of foodstuffs based on functions, menus and forecasts for approval.

2.9 Ensures that the Hotel’s cost control policies and procedures are followed.

2.10 Be fully familiar with all emergency procedures established by the Hotel.

2.11 Observe and comply with the house rules and regulations of the department and the Hotel.

2.12 Perform other duties as directed.

Job Specifications

Knowledge & Skills: Knowledge in Pastry/Baking

Education, Training & Qualifications: Secondary School – Level 2 graduate

Experience: Minimum 2-4 years of experience

Personality: Pleasant, polite and ability to motivate and control staff

Physical Requirements: Fit and healthy