Commis I - Pastry & Bakery

- Minimum 1 year experience in Pastry/Bakery field
- Able to communicate in basic English in kitchen field
- Good team player
- Able to work under pressure
- Able to work under shift rotation
- Able to work over time sometimes

His/ her behavior and personal appearance will always be geared to the objective of being an example to all other staff within the Hotel. He will strive to use a polite language and well-groomed behavior in his relation with the Hotel guests, colleagues and staff. To be responsible for the 24 hours operation in the Pastry and Bakery.

-To be responsible for the day to day Pastry operation. To control and lead the Pastry staff.

-To effectively implement the food production policies relating to his designated Pastry.

-To ensure that the quality of food services is provided and levels of skills and morale of Pastry personnel are maintained.

-To be responsible for all his Pastry crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.

-To develop and implement training programmers for Pastry staff of his area.

-To ensure training is maintained, followed up and keep training records.

-To maintain effective communication between the Executive Chef and his Pastry crew. To ensure the Company objective is conveyed to his Pastry staff.

-To prepare work schedules based on the business forecast of the Hotel.

-To schedule the appropriate manpower on duty to provide quality food and service.

-To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.

-To ensure the pastry areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.

-To formulate menus and submit them to the Executive Chef for discussion and approval.

-To monitor the performance of his subordinates and ensure they are trained and developed to the required standard.

-To ensure that the service from the Pastry to the restaurant is prompt and courteous.

-To keep abreast of current trends in food availability and advise both storekeeper and Executive Chef accordingly.

-To set a good example to his Pastry crew.

-To collaborate closely with all kitchens and restaurant staff.

-To have the Pastry equipped with enough supplies at all time.

-To supervise and develop his assistants for their career advancement.
-To increase sales wherever possible.

-To ensure that all decisions made correspond to established policies and Company objective.

-To plan and arrange all holiday rosters.

-To maintain a hard working atmosphere in the Pastry so that morale is maintained at a high level.

-To be familiar with all policies and procedures relating to his department.

-To assume other duties as appropriate when required.

-To be responsible for clearing all overtime by his staff within 30 days.

-To follow hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.

-To know the Hotel's fire and safety procedures and operation of kitchen and firefighting equipment.

-To minimize wastage, optimize leftovers and be environmentally active.

-To develop Pastry and Bakery operational recipes and cost cards.

-To ensure re-costing of all operational recipes.

- Service Charge
- Meal Allowance (2 meals / day)
- Weekly Day Off (2 days / week)
- Public Holiday
- Annual Leave (Vacation)
- Uniform
- Social Security / Social Insurance
- Group Health Insurance
- Provident Fund
- Training for Skill Improvment