Pastry Commis (Nhân viên Bếp bánh)

• Provide assistance to the Senior Chefs, organize and execute the mise en place maintains control of all food related expenses & cost, avoid unnecessary wastage and spoilage of food items.

• To apply and ensure the application of procedures and regulations of work Safety, food Safety and Hygiene (HACCP) at all times.

• Responsible of the kitchen equipment and machinery, coordinates its maintenance, cleaning and maintains good conditions of the facilities.

• To monitor the temperatures of the cold- storage rooms, fridges, informs the supervisor immediately if needs to be fixed forward list to the engineering maintenance department.

• To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. To place the orders to the store.

• To ensure all working area and storage facilities are safe and clean.

• To be very professional, friendly and efficient by guest contact or dealing with Colleagues from other Departments.

• Follow the E.O. accordingly requested by the MICE department.

• To keep a good communication with the F&B service staff, in order to reach a good coordination between both departments.

• Assist Buffet set at the Market Buffet Restaurant or any Banquet functions and prepares the mise en place for the daily operation & BQT events.

• To make any suggestion likely to improve quality, taste, presentation and continue self-improvement in cooking.

• To perform related duties and tasks of special projects when assigned by the supervisor to set up corrective action and improvement plan.