Job Summary:

• Follow standardized recipes and proper sanitation guidelines
• Ensure proper preparation of food items, meeting food safety and sanitation guidelines
• Prepares weekly dessert stock for the restaurant and manages stock daily.
• Prepares desserts for events and weddings.
• Make desserts as simple as cookies, all the way to fancy and more elegant desserts.
• Be a self-starter and able to work independently and finish all tasks assigned for the day without direct supervision.
• Manage the pastry table at buffets and ensure that the table stays clean and well-stocked.
• Bakes, builds, ices and decorates cakes for special occasions and weddings.
• Assist Pastry Chef with day-to-day culinary operations
• Assist with recipes, preparation, baking, plating and cleaning
• Maintain and organize work area and assist Pastry Chef

Skills on Resume:

• Recipe Compliance (Hard Skills)
• Dessert Stocking (Hard Skills)
• Event Dessert Creation (Hard Skills)
• Self-Management (Soft Skills)
• Buffet Maintenance (Hard Skills)
• Cake Decorating (Hard Skills)
• Culinary Support (Hard Skills)
• Teamwork (Soft Skills)

Job Summary:

• Check out the amount of ingredients to add  and must accept Everyone from Everywhere
• Help or directly make cakes and cut the cake, present onto the plate
• Making desserts according to menu standards and coordinating catering and scheduled orders
• Check the quality of the cake every day and comply with the rules of the restaurant
• Regularly clean the work area, refrigerator and kitchen
• Oversee day-to-day desserts and pastry displays
• Check freshness and quality of ingredients with pride
• Assist in the development of menu items and Drink specialties
• Follow recipes and plate presentations for creative and flavorful products
• Work with management to create a memorable experience for guests and staff

Skills on Resume:

• Ingredient Measuring (Hard Skills)
• Cake Crafting (Hard Skills)
• Dessert Planning (Hard Skills)
• Quality Control (Hard Skills)
• Sanitation (Hard Skills)
• Display Oversight (Hard Skills)
• Ingredient Evaluation (Hard Skills)
• Menu Design (Hard Skills)

Job Summary:

• Supervises through the junior staff the production and quality of all food prepared in the Pastry Kitchen
• Ensure that the highest quality of goods is produced and served
• Maintain tight control of the food cost, quality standards and procedures.
• Coordinates production of mis-en place and checks quality of finished products
• Controls food transfers and food requisition in his assigned department.
• Assists in coordinating working schedule for Kitchen personnel, ensures day off, vacation are taken with the aid of the Pastry Chef
• Follow up on vacation control list with the Executive Chef’s secretary.
• Continues to improve kitchen operation through introduction of new ideas, creative set-ups and displays.
• Reports on safety and repair of all kitchen equipment
• Ensures that there is no waste of products and leftover are used effectively.
• Assists in checking and reviewing all set-ups concerning Pastry in mis-en place for a la carte desserts on quality and quantity

Skills on Resume:

• Staff Supervision (Soft Skills)
• Quality Assurance (Hard Skills)
• Cost & Quality Control (Hard Skills)
• Production Coordination (Hard Skills)
• Inventory Management (Hard Skills)
• Schedule Planning (Soft Skills)
• Innovation Implementation (Soft Skills)
• Waste Reduction (Hard Skills)

Job Summary:

• Attends Hilton worldwide Training programs
• Attends Hygiene Officer Course and is certified
• Creates a modern and elegant buffet display and introduce new pastry products for the Terrace
• Creates new menus and provides the necessary training for introduction of new products
• Stays updated in new pastry decoration techniques and equipment
• Proposes ideas to constantly improve efficiency and productivity
• Plans duty roster and update E-Leave system
• Be responsible for orders in the SCM market list, recipe cards and costing
• Orientate and train new staff members and achieve goals with no supervision

Skills on Resume:

• Hilton Training Participation (Hard Skills)
• Hygiene Certification (Hard Skills)
• Buffet Design (Hard Skills)
• Menu Development (Hard Skills)
• Technique Mastery (Hard Skills)
• Efficiency Innovation (Soft Skills)
• Roster Management (Hard Skills)
• Staff Training (Soft Skills)