Job Responsibilities:
- Manage material and production to ensure a smooth running of pastry kitchen;
- Supervise and ensure consistent pastry production, portion control and presentation according to standard recipe, and to manage food cost;
- Plan and ensure an inventory of materials for production according to business forecast;
- Develop standard recipes and techniques for production and presentation with Executive Chef;
- Ensure all fire, food safety, hygiene, energy management, preventive maintenance and green policy are consistently met.
Job Requirements:
- Form 5 or above, preferably with formal training in recognized technical institute;
- 10 years or above relevant experience in hotel industry is preferred;
- Good team player with strong communication and supervisory skills.
Benefits:
- 7-8 days off per month
- 12 days annual leave
- Birthday leave
- Free duty meal
- Medical benefits
- Staff discount
工作類型: 全職, 長工
Work Location: 親身到場
