Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
Quality & Hygiene Control – Ensure compliance with food safety, hygiene standards, and SOPs, conduct daily checks on freshness and temperature, and supervise cleaning routines.
Team Leadership & Training – Supervise kitchen staff, provide on-the-job training, performance feedback, and support onboarding and skill development initiatives.
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Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
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Posted
12 days ago
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Assist in the preparation and presentation of a variety of pastries, breads, cakes, and plated desserts in accordance with the brand’s quality and presentation standards.
Support the pastry team in daily production, including measuring ingredients, mixing batters, baking, decorating, and assembling desserts.
Ensure consistency in taste, texture, and appearance across all pastry and dessert items.
...
Assist in the preparation and presentation of a variety of pastries, breads, cakes, and plated desserts in accordance with the brand’s quality and presentation standards.
Support the pastry team in daily production, including measuring ingredients, mixing batters, baking, decorating, and assembling desserts.
Ensure consistency in taste, texture, and appearance across all pastry and dessert items.
...
Assist pastry operations: Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
Enhance menu offerings: Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes
Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.
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To operate and manage the Bakery section of the kitchen.
To be knowledgeable about bread products – Breads, Cakes, Pastries, and general sweets desserts.
Capability to create new products, develop and plan new recipes or improve current products to suit customers’ requirement in terms of presentation, taste and etc.
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