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Duties & Responsibilities:

  • Plan work load and brief team on daily basis
  • Ensure that bread and breakfast items are baked and displayed on breakfast buffet
  • Reports any non conformity as regard to buffet to Executive Chef
  • Check mise en place at for all opened outlets
  • Take feedback from F&B outlet supervisor about previous service
  • Check and ensure cleanliness in working area
  • Prepare special desserts menu as and when required for Eductours, special events
  • Ensure that all food items are prepared as per standard recipes whilst maintaining portion control and minimize wastage and cost
  • Prepare requisition and send to Executive Chef for approval
  • Ensure that food stock levels within the pastry and  bakery are of sufficient quantity in relevance to the hotel occupancy function forecasts
  • Ensure that all food products received into the pastry and bakery are of required standard and stored and rotated correctly
  • Ensure that all food preparation equipment is cleaned and maintained as per standard at all times
  • Implement and create new desserts, concepts and menus in conjunction with Executive Chef as and when necessary
  • Reports any damage in pastry or bakery to maintenance and follow up on same
  • Assist the Executive Chef in conducting performance appraisals
  • Train team constantly to ensure that quality standards are maintained
  • Assists Executive Chef in recruitment and selection of new members
  • Attend to guests’ complaints and demands
  • Liaise with HR dept for Fms birthday cakes
  • Ensure that food preparation equipment is used safely and correctly as per statutory Safety & Health regulations
  • Ensure that team abides by food hygiene standards at all times
  • Perform any cognate duties assigned by Executive Chef
Profile:

Essential:

  • Qualifications: Diploma in Hotel Management/ Culinary Arts,, NC3 Food Production
  • Experience: Previous experience in same position or atleast 5 years experience as Pastry Chef
  • Additional Skill required: Knowledge of Hotel Operations, HACCP standards.
  • Personal Qualities: Organisational Skills, Planning and Time Management, Strong leadership skills
  • Additional Skill required: Knowledge of sops implementation, budgeting, stock management
Recruitment Process:

Feel free to apply through CareerHub or contact us on the following number:

📞 5 509 8915

🕒 between 08.30 AM - 04.00 PM (Monday to Friday) or

🕒 between 08.30 AM - 12.00 PM (Saturday)

Job Overview
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