Duties & Responsibilities
-Ensures that all food is prepared and served according to the standard set by himself and the Executive Chef.
-Does and checks Cooking and presentation of pastry and bakery items.
-Coordinate with all outlet chefs and banquet chef delivery of all pastry and bakery items.
- Makes sure standard recipes are used and pastry and bakery items are presented according to pictures.-
-Makes sure that all machines, furniture (fridges, benches, etc.) equipment and utensils are clean and in working condition at all times. Checks all areas assigned to him in regarding to sanitation and hygiene to prevent contamination of any kind.
-Makes sure the butcher shop is always in a safe condition to prevent accidents.
-Participates on the daily Sous Chef’s meeting.
-Is responsible to make the flow through of information work from him all way to the helper’s level.
-Overseas stewarding in his outlet.
- (Preferably Myanmar National who has oversea experience for this role)
**Please attach the (4" x 6" ) size and license size Photography with your resume.