Cook I (Pastry)

JOB SUMMARY To prepare food in accordance with Marriott Standard of food quality, presentation and sanitation. JOB DUTIES AND RESPONSIBILITIES • Take work order and instructions from Chef-de-partie. • Guide and show the junior in the pastry production, coffee break, buffet set up and function set up. • Making sure all daily functions, seminar coffee break are in time (half an hour before the function time. • Make sure all kept item must have date and labelled. • Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner. • All production receipes and methods must be followed correctly. • Prepare room service amenity. • Check on all a la carte stock, available, fresh, date and labelled. • Work closely with Pastry Chef on the 39 points checklist. • Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control) • Any other duties as may be assigned from time to time. JOB REQUIREMENTS • At least 4 years of working experience for this position will be an advantage. • Basic pastry skill. • Manage and maintain sanitation and hygiene standards. • Possess a strong sense of initiative