Pastry Chef

- Prepare fusion desserts, chocolatier, cake, mousse.

- Prepare in advance food, material and equipment needed for the operational needed.

- Provide direction to all Pastry Kitchen helpers.

- Clean and re-set their working area.

- In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

- Work with Superior to craft new ideas.

- Maintain food Quality and follow the standard.

- Work with superior in the preparation and management of the department’s budget and be aware of financial targets.

- Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.

- Implement and practice food safety.