Junior Sous Chef (Pastry)

 Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specificationsMonitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all timesWork closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specificationsUpdate recipe, costing and menu planning for promotionsApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)