GENERALLY ..
Manage and execute operational duties in all sections, in the Bakery Department. Strong leadership with staffs and in charge of daily production of artisan breads and viennoiseries. Propose new product range for festive seasons or special event and/or promotions. Supervise working area and equipment always kept clean and tidy. Maintain high standard of kitchen hygiene and food safety at all times.
- DUTIES & RESPONSIBILITIES:
- In charge of specified sections (Bread, Baking,Pastry, Hot Deli, Packing) including consignment outlet with strong leadership to direct staffs for daily production of artisan breads, pastries and baking viennoiseries.
Ensure consistency of quality, taste, presentation and correct temperatures of pastry and bakery items for the preparation and production.
- Monitor physical condition of equipment, ensuring operating stock levels maintained.
Supervise smooth operations of kitchen equipment and utensils to the Sous Chef.- Conduct regular performance appraisal of Demi Chef, Commis and Cook in the specified sections
Provide regular performance appraisal of Commis Chef, Demi Chef and Cook in the specified sections to improve their skills and knowledge with training when necessary for career development.
- Strong monitoring on minimising food wastage and spoilage to maintain food costs as per budget.
Attend management meetings and daily briefings as required.
- QUALITIFICATION/EXPERIENCE:
Mini Qualification: Certificate/Diploma in catering/kitchen management. Sound knowledge of HACCP systems and requirements in Hot and Cold Kitchens.- Min Experience: 4-5 years in baking with 3-4
hotels.
Job Type: Full-time
Pay: RM2,
- 00 - RM3,000.00 per month
Benefits: - Health insurance
Schedule:
Day shift
