• Learn the kitchen tactics working along with celebrity chefs • Responsible for the sections assigned to me like buffet, plated desserts etc
• Make sure all the desserts are prepared as per the standard recipes
• Train my assistant, make sure he is doing his job properly and on time
• Focus to control food cost, wastage, follow USPH (public health) instructions all the time
• Always respect and follow the rules of kitchen, maintain a good team morale and be an example for others
• Make all mis -en –place for my section everyday, make all the preparations on a daily basis as per the menu & Make sure all the walk-ins are clean, tagged and in right order
• Get approval from Chef de Cuisine, once the desserts are made to serve
• Focus on food cost, wastage, follow public health instructions all the time, make sure kitchen, walk-ins kept clean and tagged all the time

• In charge for the Pastry/Bakery sections. • Make sure all the desserts are prepared as per the standard recipes
• Train my assistant, make sure he is doing his job properly and on time
• Focus to control food cost, wastage, follow Public health instructions all the time
• Always respect and follow the rules of kitchen, maintain a good team morale and be an example for others
• Responsible to set up the buffet. Co-ordinate with assistants and chefs for sections smooth operation
• Make all mis -en –place for my section everyday, make all the preparations on a daily basis as per the menu & Make sure all the walk-ins are clean, tagged and in right order
• Approval for once the desserts are made to serve
• Focus on food cost, wastage, follow public health instructions all the time, make sure kitchen, walk-ins kept clean and tagged all the time

• Second in charge for the Pastry/Bakery section.
• Responsible for all buffet menu and a la carte orders
• Attend daily meeting with Executive chef to deal with operational as well as managerial tasks
• Acts as a intermediary between Pastry Chef and my assistants • Handling guest complaints ,meet the guest personally for taking special orders, guests comments etc
• Make sure all the Pastry/Bakery products are prepared as per the standard recipes
• Train Staffs as per the standards, make sure they are doing job properly and on time, take classes during the Training Sessions
• Focus on food cost, wastage, follow public health instructions all the time, make sure kitchen, walk-ins kept clean and tagged all the time
• Learn the techniques involved in menu planning, Costing Ordering, Receiving, Inventory, Quality Control, organizing events etc
• Always respect and follow the rules of kitchen, maintain a good team morale and be an example for others
• Check for Mis -en –place for my section everyday
• Responsible for the sections smooth operation
• Check the finished Products for the taste and presentation and make any changes before it is dispatched to serve

• In charge for the section Pastry/bakery.
• Responsible for all buffet menu and a la carte orders, amenity, promotions etc
• Attend daily meeting with Executive chef to deal with operational as well as managerial tasks
• Make sure all the Products are prepared as per the standard recipes
• Train Staffs as per the standards
• Focus on menu planning, Costing Ordering, Receiving, Inventory, Quality Control, organizing events , wastage, follow public health instructions all the time, make sure kitchen, walk-ins kept clean and tagged all the time as per HACCAP standards.
• Always respect and follow the rules of kitchen, maintain a good team morale and be an example for others
• Check for Mis-en –place for my section everyday
• Responsible for the sections smooth operation
• Check the finished Product for the taste and presentation and make any changes before it is dispatched to serve