Cook I (Pastry)

JOB SUMMARY

To prepare food in accordance with Marriott Standard of food quality, presentation and

sanitation.

JOB DUTIES AND RESPONSIBILITIES

1. Take work order and instructions from Chef-de-partie.


2. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.


3. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.


4. Make sure all kept item must have date and labelled.


5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.


6. All production receipes and methods must be followed correctly.


7. Prepare room service amenity.


8. Check on all a la carte stock, available, fresh, date and labelled.


9. Work closely with Pastry Chef on the 39 points checklist.


10. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)


11. Any other duties as may be assigned from time to time.