DUTIES AND RESPONSIBILITIES

1. Creating and updating menus, selecting recipes, and ensuring variety and quality.
2. Prepare, cook, and present meals according to established standards or as requested.
3. Supervise kitchen staff, assigning tasks, and ensuring smooth kitchen operations.
4. Maintain cleanliness and following food safety regulations and sanitation standards.
5. Ordering supplies, monitoring stock levels, and reducing food waste.
6. Ensure that all dishes meet quality, taste, and presentation standards.
7. Teach and mentor cooks, kitchen assistants, and other kitchen personnel.
8. Control food costs, budgeting, and ensuring efficient use of ingredients.
9. Address special dietary requirements and ensuring guests receive excellent meals.
10. Ensure kitchen equipment is used properly and reporting repairs when needed.

DUTIES AND RESPONSIBILITIES

• Manage the executive’s calendar, appointments, and schedules.
• Organize meetings and prepare agendas and minutes.
• Maintain filing systems and confidential records.
• Prepare reports, presentations, letters, and other documents.
• Handle incoming and outgoing correspondence.
• Screen phone calls, emails, and visitors.
• Relay messages and information accurately.
• Coordinate communication between management and employees, clients, or external stakeholders.
• Follow up on assignments and pending issues.
• Assist in managing personal errands and appointments.
• Coordinate family or private engagements when required.
• Handle confidential matters with discretion.
• Support the executive in prioritizing tasks and meeting deadlines

Experience

• Minimum of 2–5 years of experience in an administrative or personal assistant role.

• Welcome and seat customers.
• Present menus and explain menu items when necessary.
• Take customers’ food and beverage orders accurately.
• Relay orders to the kitchen staff.
• Serve food and drinks promptly and professionally.
• Check on customers during meals to ensure satisfaction.
• Respond to customer complaints and requests courteously.
• Prepare bills and process payments.
• Set up tables before service and clear tables after customers leave.
• Maintain cleanliness and hygiene standards in the dining area.
• Assist in opening and closing restaurant operations.
• Ensure compliance with health and safety regulations.

• Assist in preparing ingredients such as vegetables, fruits, meats, and spices.
• Help with basic cooking tasks under the supervision of the chef.
• Wash dishes, utensils, pots, and kitchen equipment.
• Clean food preparation areas, floors, storage rooms and adhere to health and safety practices
• Ensure compliance with health and safety regulations.
• Dispose of waste and maintain proper sanitation standards.
• Inform the supervisor when supplies are running low.
• Support chefs and cooks during busy periods.

Experience

• 1–2 years of experience in a kitchen, restaurant, hotel, or catering environment is preferred.

Knowledge

• Basic food preparation techniques.
• Food hygiene and sanitation practices.
• Safe handling and storage of food products.
• Knowledge of kitchen equipment and utensils.

Selected Candidate shall prepare, mix, bake, and decorate various bakery products while maintaining quality standards, food safety regulations, and customer satisfaction.

Key Duties and Responsibilities

• Measure and mix ingredients according to recipes and production schedules.
• Prepare dough, batters, fillings, and icing for bakery products.
• Operate baking equipment such as ovens, mixers, and proofers.
• Bake bread, cakes, pastries, cookies, and other confectionery products.
• Monitor baking times and temperatures to ensure product quality.
• Decorate cakes and pastries where necessary.
• Inspect finished products for appearance, taste, and consistency.
• Package and label baked goods appropriately.
• Maintain cleanliness and sanitation of the bakery and equipment.
• Monitor inventory levels and report shortages of ingredients and supplies.
• Ensure compliance with food safety and health regulations.
• Minimize wastage and ensure efficient use of materials.
• Assist in developing new recipes and products.
• Work collaboratively with other bakery staff and supervisors.

Educational Qualification

• Senior High School Certificate or equivalent.
• Professional training or certification in Baking and Pastry Arts is an added advantage.

Experience

• 1–3 years’ experience in a bakery, hotel, restaurant, or food manufacturing environment

1. Operate basic production machines and tools according to instructions.

2. Assist in assembling, packaging, labeling, and sorting products.

3. Load raw materials into machines and remove finished products.

4. Inspect products for defects and report quality issues.

5. Maintain cleanliness of workstations and production areas.

6. Follow health, safety, and environmental (HSE) procedures at all times.

7. Support supervisors in meeting daily production targets.

8. Perform routine equipment cleaning and simple maintenance.

9. Record basic production data when required.

10. Work as part of a team to ensure smooth workflow.