RESPONSIBILITIES
Preparation of all bakery and pastry products, for all service outlets of the hotel according to standard recipes, for à la Carte, table d’hôte, and buffet menus.
Setting up and replenishing the buffet (as regards the bakery section), and serving guests at these particular sections.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Decorate baked goods, such as cakes or pastries.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
Prepare or maintain inventory or production records.
Direct or coordinate bakery deliveries.
Order or receive supplies or equipment.
Operate slicing or wrapping machines.
Develop new recipes for baked goods.
EXPERIENCE
At least 2 years of experience in a similar position in the hotel industry.

Note: Only candidates with experience will be selected for interview.
QUALIFICATIONS
A minimum SC/GCE O Level/ NC3
Food Handlers Certificate
Clean Certificate of Character