Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Executive Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures.

• Diploma / Vocational certificate in Culinary Skills or related field.
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen.

• Adhere HACCP policies and procedures within the hotel.
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments.
• Communicate with team members of hazardous situations and notify supervisor...