Pastry Commis III [Saruda]

?Communication: Fair in English Communication
?Computer Office: Open Office, Microsoft Office, Purchasing Order System and other would be advantage
?Good Personal Presentation

1.Maintains a high standard as specified work in accordance with the Chef De Partie / Unit Chef ?s instructions
2.Maintains and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef
3.Assists and monitor food stocks and stock movement
4.Ensures minimum kitchen wastage
5.Ensures stock is controlled and rotated. Accept and store deliveries
6.Ensures that mis en place is completed in your section
7.Learns and records skills and recipes from other members of the department
8.Follows the cleaning schedules for the kitchen and clean the section and other areas as directed
9.Keeps high standards of personal hygiene, clean uniform and MBK HT?s hygiene standard
10.Keeps high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef
11.Be fully aware of all hygiene control and chemicals
12.Be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction
13.Works as part of a team in a constructive manner that enables to achieve the objective of being a market leader in the luxury hotel sector
14.Have a committed approach to the development of creative service in the kitchen
15.Complies with all Hotel and Company policies
16.Be responsible, whilst liaising with the Executive Chef for your own development
17.Be aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc
18.Carries out any reasonable duty to assist in the smooth running of the hotel?s operation