* Prepare cakes, pastries, desserts, breads and other bakery products.(Pure Veg)* Handle Continental breakfast, lunch and dinner preparations.* Develop and introduce new pastry, dessert and Continental menu items.* Maintain consistent taste, quality and presentation.* Ensure proper food storage, hygiene and kitchen safety standards.* Manage daily mise en place and kitchen operations for the assigned section.* Control food wastage and maintain proper portioning.* Coordinate with the Executive Chef and other kitchen sections.* Maintain cleanliness and organization of the pastry and Continental sections.* Train and guide junior kitchen staff when required.Sourced from naukri
