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Pastry Chef at Accor

Manila, Metro Manila, Philippines -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Yield Testing, Product Identification, Recipe Updating, Menu Planning, Hygiene Standards, Quality Control, Costing, Food Specifications, Store Management, Collaboration, Attention to Detail, Food Safety, Inventory Management, Perishable Goods Handling, Equipment Maintenance, Promotional Planning

Industry

Hospitality

Description

Company Description Join a hotel that is a member of the Accor, network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartists, and let your heart guide you in this world where life beats faster. Job Description Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications. Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products. Update recipe, costing and menu planning for promotions. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner. Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel's specifications. Perform other reasonable duties assigned by the Management.

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Responsibilities

The Pastry Chef is responsible for yield testing, product identification, and ensuring proper storage and hygiene of food items. They will also update recipes and menu planning for promotions while collaborating with the receiving department to maintain quality standards.