Management Trainee (Bread/Pastry)

Benefits

Additional Information

- Bake artisan and decorative breads/ cakes. - Produces a wide range of breads, pastries and other baked items. - Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings. - Keep up to date with the current promotions and new items in the menu. - Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu. - Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed. - Maximize the productivity of the kitchen staff. - Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards. - Ensure correctness of food quantities, keeping food wastage to minimum. - Ensure production targets of assigned section are met and food products meet required production standards. - Report and escalate repairs or preventive maintenance to equipment suppliers and vendors. - Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements. - Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company. - Maintain the kitchen cleanliness (housekeeping). - Ensure that food hygiene and safety standards are maintained and comply. - To adhere to kitchen SOPs. - Report on time, in proper uniform and grooming standard. - Maintain good personal hygiene as well as high work and safety standards in the workplace. - Assist in dishwashing duties as and when required. - Execute any other duties as assigned.

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