Assistant Pastry Chef

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• Ensuring food handling and work area sanitation as per hotel hygiene standard & SOP.
• Performs all duties of Culinary and related kitchen area
• Oversee production and preparation of pastry items for all outlet & banquet event
• Works closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Requisition all food items for functions as required, in conjunction with Executive Chef & Pastry Chef.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and baked all types of pastries & bakery, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of commis cook which engaged in food preparation.
• Checks the quality of raw and process food products to ensure that standards are met.
• Assists in determining how much food should be presented and creates decorative food displays.
• Purchase appropriate supplies and manages food and supply inventories according to budget.
• Regular check to the restaurant and greets guests and obtains feedback on the meal they had.
• Assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.
• Set a positive example for guest relations & provide exceptional customer service
• Handle guest problems and complaints, if necessary.