POSITION SUMMARY
- Manage and oversee the inventory, equipment, tools, materials, and ingredients of the Bakery Kitchen.
- Report all incidents related to raw materials and property of the Pastry Kitchen to the Bakery Chef and propose solutions for resolution (if necessary).
- Handle all guest and internal customer complaints and feedback, reporting them to the Bakery Chef to ensure proper resolution.
- Supervise, operate, and support the activities of all Bakery Kitchen staff. Ensure that preservation and cooking policies and procedures are maintained and enhanced to deliver exceptional high-quality pastries that consistently satisfy customers.
- Provide training for staff through the Bakery Kitchen's training programs and campaigns established by the hotel.
- Monitor efficient utilization of equipment, tools, raw materials, energy, ensuring their proper purpose and avoiding waste for personal use.
- Check and supervise preparation processes, cooking procedures, ingredient quality, tools and equipment, hygiene, occupational safety, and food safety to serve customers.
- Propose innovative methods for preparing and presenting new and appealing bakeries to maximize suitable potentials, considering the reality, increase the hotel's business capacity and profitability.
QUALIFICATION
- Graduated from Vocational/College specializing in Hotel and Restaurant Management, with a focus on Pastry Kitchen operations
- Provided training in Food Safety and Hygiene, Occupational Safety, and Fire Safety within the hotel and restaurant context.
- 01 year or more of experience in the same position within 4 to 5-star hotels.