Job Description

To work directly with the head chef to create dessert and pastries production for all f&b outlets. to ensure quality and desirable costs are maintained to help the head chef to develop menu for all outlets To plan food promotion and suggestive selling to be responsible for employee's action or inaction. To supervise the daily set-up work for the various section and to ensure meticulous cleanliness at all time discuss with the head chef in making the production list for the following day. Check on kitchen equipments and tools to ensure that they are in working conditions. The daily market list must be ready latest by 1.00pm daily except on saturdays which should be ready by 12.oopm and dry store food requisition as schedule lead pastry staff by example,. to coach where coaching is needed, to praise when praise is due and to discipline when discipline is required. Your mission is to satisfy all customers foremost. you must seriously anayse, implement and rectify all customers, complaints whether genuine or hypothetical. You must ensure that all pastry staff achieves high productivity at all times. Your prime responsibility is to maintain and improve standards in quality of food and service, planning, organising, staffing, delegating, controlling and giving feedback to your immediate superior and in the overall management of the kitchen on a daily basis. Upon receiving the daily food items (fresh and dry), must double check the correct quality and quantity according to the requirements. to perform and additional duties and responsibilities as may be required by the management.
Job Type: Full-time

Pay: RM2,500.00 - RM3,200.00 per month

Work Location: In person