The ideal candidate must have a formal culinary education, advanced culinary and artistic skills, knowledge of modern cooking methods and at least 5 years of practical experience in Pastry Bakery Food Production Industry.
Key Responsibilities:
He will be responsible for but not limited to the following tasks and responsibilities.
Key Responsibilities:
He will be responsible for but not limited to the following tasks and responsibilities.
- Organize & set-up the kitchen / commissary as efficiently as possible to increase speed & maximize productivity.
- Maintain high levels of cleanness at all time in the kitchen / commissary and comply with Health & Safety regulations, monitor daily work assigned to Employees ensuring guidelines are followed, in case of deviations, corrective measures to be taken immediately.
- Establish culinary standards for the kitchen. Plan menus and compile recipes for food tasting to be approved by Brand Executive Chef.
- Ensure that specific and accurate product specifications are used in writing the recipes and train the culinary employees in kitchen, in the skills necessary for them to perform their function to the highest possible standards and determine food inventory needs.
- Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained.
- Excellent leadership skills required
- Previous experience in Pastry Bakery Food Production industry kitchen.
- Able to work well in a high stress environment
- Good English knowledge in writing, reading and speaking is a must.
- Experience leading a team of 20-25 employees
- Bachelor's degree in Hotel Management or equivalent combination of education.
- 5 years and above relevant experience.
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