OVERVIEW/BASIC FUNCTION:
Plan, prep, set up and prepare quality products in all areas of the Pastry and Bakery to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
OSHAD RESPONSIBILITIES:
While at work, (and while on work premises) an associate shall:
• Take reasonable care of their own health and safety.
• Take reasonable care of the health and safety of a person and the workplace, that may be affected by their acts or omission at work;
• Cooperate with full compliance with Hotel’s developed OSHMS policies, OSHMS procedures & operational works instruction in order to protect the health and safety of the people.
• Report to immediate supervisor any situation which they have reason to believe could present a hazards and which they cannot themselves correct;
• Report all OSH incidents and work related injuries; and
• Not intentionally or recklessly interfere with or misuse anything provided (e.g. Equipment & machineries, PPE, etc.) at the Hotel’s workplace in the interest of health, safety, welfare or protection or management of the workplace.
• Participate in conduct of OSH related planning and implementation in order to achieve the Hotel’s OSH objectives, targets & program.
• Attend all training arranged by Hygiene, Health & Safety Manager such as OSH training, safety Induction, on the job training, tool box talks, etc.
QUALIFICATIONS:
• Experience: Minimum three years’ experience as a Pastry Chef at a 4 or 5 star hotel or restaurant.
• Education: High school diploma; culinary certificate preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Ability to work well under pressure of meeting production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work in hot, noisy and sometimes close conditions; ability to work with all products and ingredients involved;
• Language: Required to speak, read and write English, with fluency in other languages preferred.
