Handle operational duties in the pastry/bread/catering department, including daily production of cakes & bread.
Ensure standards for food quality and preparation are strictly adhered to.
Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss.
Developing of menus, R&D and any other tasks that is related.
Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.
Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned.