Pastry Chef

Company Description Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club. Job Description Primary Responsibilities Operation Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard 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 Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department 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 Update recipe, costing and menu planning for promotions

Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management