pastry commis chef

Binghatti Holding

Job description / Role

Responsibilities & Duties

Operational Performance*

Adheres to product specifications/recipes & quality standards
Adheres to product arrangements and ensures merchandising standards are maintained
· Assists in ensuring activities in BOH are geared up for the “peak periods” and food service quality and service is up to brand benchmarks in relation to serving timings and temperatures

· Adheres to hygiene practices – receiving, storage, preparation, handling of food, holding times, and service in the kitchen is consistent with BINGHATTI HOSPITALITY regulations and local health authorities

Adheres to correct portioning techniques by the FOH staff
Meet standards for personal appearance, uniform image, & personal hygiene
Conducts daily stock check & provides information to Sous Chef and CDP
Prepares food according to production guidelines set by Store Manager and Sous chef
Has product knowledge and can explain cooking procedures as per specifications
· Works as a team player and assists other staff in delivering results in QSC, Sales, People, Profit

Knows how to record waste accurately
· Keeps work areas clean in a restaurant/kitchen, with the use of appropriate chemicals for food contact surfaces

Assists with the preparation of staff meals
Other task designated by the executive chef or the head chef /in charge

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