SOLAIRE RESORT ENTERTAINMENT CITY
JOB DESCRIPTIONS:
Managed a small outlet with a limited menu, training and supervising junior staff (cooks, pastry helpers, trainees). Ensured quality, maintained recipes, and supported team development. Oversaw stock, cleanliness, safety, and cost control. Coordinated operations, monitored safety and hygiene, and attended meetings. Ensured compliance with safety and food standards, and managed schedules and waste.
Degree in Culinary Arts or Equivalent
Solid foundation of Pastry techniques and methods
Trained and Knowledgeable in Food Safety (HACCP / ISO22000)
Must be able to work overtime, holidays, and weekends if and when required On call always
Used to high volume production Able to manage food costs and food waste
Events and Banquet preparation
Team Player and Problem Solver
Expertise in menu and new product development related to Pastry operations
Ability to read effectively, write, and speak English
Working knowledge of computers and the ability to navigate within a variety of software programs
