Junior Pastry Chef

Description

Job Summary: Responsible for food organization and preparation, management of opening/closing activities, inventory control, and hygiene maintenance. Key Highlights: 1. Food organization and preparation 2. Management of opening and closing activities 3. Maintenance of hygiene and alignment with company culture Responsible for food organization, preparation, and opening/closing activities Performing opening/closing duties to ensure all tasks are carried out correctly and within the established time frame; Conducting periodic inventory counts for their department; Carrying out mise en place production, departmental replenishment, and food inventory organization; Performing cleaning and sanitation tasks as specified by the nutrition team; Acting in alignment with company culture, maintaining professional conduct, teamwork spirit, and commitment to quality.