Job Description

Summary

Check with Executive Chef on all functions, special requirements, outlet preparation lists, and brand changes Review weekly function board for upcoming events and requirements Monitor monthly function forecast to plan pastry production and resources Verify function list net weight requirements at least 96 hours in advance Confirm with chef any unusual requirements for basic or imported products Evaluate market lists thoroughly before placing orders Place orders based on market list and cross-check with chef for accuracy Inspect deliveries to ensure correct temperatures, quality standards, and accurate counts/weights Report for duty punctually, wearing the correct uniform and nametag at all times Maintain a high standard of personal appearance and hygiene consistently Build and sustain good rapport and working relationships with staff in the outlet and across all departments Attend and actively contribute to staff meetings, departmental sessions, hotel trainings, and related activities Assist in carrying out quarterly, bi-yearly, and yearly inventory of operating equipment
Qualifications

Diploma or degree in Culinary Arts or Hospitality, with specialization in Pastry preferred Minimum 1-2 years of professional pastry experience in luxury hotels or fine dining establishments Strong knowledge of pastry production processes, kitchen operations, and food safety standards Proven ability to manage a team, delegate tasks, and maintain efficiency under pressure Excellent organizational and communication skills, with attention to detail and creativity * Familiarity with inventory management systems and hotel operational procedures