Pastry Chef

Providing food for Inpatient meal, staff food and a la carte menu.

• To maintain a high standard of specific work in accordance with the Executive Chef / Food & Beverage Manager instruction.
• To prepare, cook and serve healthy food and dessert delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are always met under guidance from a senior chef.
• To monitor stock movement and be responsible for ordering on your section.
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• To remove any hazards and make safe any defects in the kitchen or its equipment and the same should be reported to the senior chef.
• To keep high standard of personal hygiene, clean uniform and overall loyalty among the colleagues.
• To understand menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
• To be responsible, whilst liaising with the Executive Chef for self-development.
• To be responsible in making the product as per the nutritional value as some of the product will be consumed by the patient who will be on restricted diet especially with THERAPEUTIC DIETS.
• To comply with any reasonable request from your superiors.
• To attend all meeting and training sessions as required.
• Last but not the least to carry out and assist in the smooth running of the kitchen.

Higher Secondary School passed with 1 year craft coarse in Food Production or 3 years diploma