PRINCIPAL RESPONSIBILITIES

• Interact and co-operate with other members of the central kitchen as appropriate.

• Assist chef in ensuring that production level of food required is consistent with outlet needs.

• Prepare products according to standard operating procedures.

• Regulate thermostat control and timing of products being baked.

• Ensure equipment is correctly handled and maintained, and station is kept clean.

• Ensure products are visually attractive and eye appealing.

• Ensure products are despatched to outlet according to established standard of presentation.

• Comply with hygiene and sanitation standards.

• Prepare, measure and mix ingredients for baking.

• Prepare and cook ingredients for filling and pastry cream, mix kneads and shape dough to make products

• Any other duties assigned by superior.

MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY

• Certificate in food related field
• Minimum 2 years experience in F&B industry
• Attainment of Basic Food Hygiene Course