Responsibilities:- Arranges the stocks in all storage areas of the kitchen for proper inventory control
Prepares all menu items in his section in adherence to standards- Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
- Receives or picks up supply requests and double checks all requisitions against items delivered.
Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages.- Checks current supply levels and preparation checklists for the timely replenishing of ingredients
Prepares ingredients for and storing them properly
- Communicates any assistance needed during busy or peak periods
Assists other team members in the kitchen/production area when needed or when assigned by the Chef in Charge.
Graduate of Hotel & Restaurant Management, Culinary Arts, TESDA or any related course- With 1 to 2 years experience in baking/pastry/dessert section of hotel or restaurant
Knows how to operate baking equipment used in pastry production
- Strong experience in GELATO and dessert production
Good communication skills- Adaptable and has excellent interpersonal relationship
Job Types: Full-time, Permanent
Pay: Php- 00 per day
Benefits: - Opportunities for promotion
Promotion to permanent employee
Schedule:
Overtime
Supplemental Pay: Overtime pay
