Reporting to the Pastry Chef, you will work as part of a team in different catering outlets.
Responsibilities:
1. Prepare food for the restaurant and hospitality events.
2. Full knowledge of all menu items served.
3. Work collaboratively with the Pastry Chef regarding food production management to ensure minimal wastage.
4. Maintain food levels, food quality, and brand standards in collaboration with the Pastry Chef.
5. Maintain high food hygiene and health and safety standards per HACCP requirements; identify any anomalies and report incidents.
6. Assist the Pastry Chef with post-analysis.
7. Ensure service and sections are held to the level of standards in collaboration with the Pastry Chef.
8. Undertake relevant training as required.
Minimum Requirements:
1. Previous experience in a food production role within catering.
2. Good level of spoken English.
3. Ability to work well under supervision and take direction.
4. Self-motivated, adaptable/flexible, and a good communicator.
5. Provide outstanding customer service.
6. Able to prioritize workload and delegate.
7. Work optimally without supervision.
8. Quality focused.
9. Effective team worker.
10. Knowledge of HACCP.
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