Working Hour: 7:00am-6:00pm( 1 hour break) Job Description - Assists Executive Chef in planning Pastry menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of the restaurant. - Check function sheets and sees to it that all food items for banquets and special function are prepared on time and meet quality standards. - Supervises and participates in the preparation of all cakes, cookies, ice creams, desserts and other food items prepared in the pastry and bakery. - Designs and prepares show pieces and other decorations which may be assigned. - Checks and controls pastry items before they are received by the stores (flour, sugar, jam, chocolate etc.) making sure that they are within the accepted minimum/maximum par stock. - Prepares time schedules for his section. - Ensures that there is always an adequate supply of pastries. - Ensures the Hygiene and sanitation are observed in the pastry area and tools and equipment are handled, maintained and used properly. - Ensure all grooming, spot check and temperature control sheets are filled as required. - Minimize wastage/ spoilage. - Keeping pastry display well organized - Undertake any reasonable task and secondary duties as assigned by the Executive Chef and/or General Manager.

- Have an experience in Pastry Chef at least 2 years - Certificate programs in the pastry also prefer - Strong negotiation and communication skills in English - Precise eye for detail