Dusit Thani Manila

Demi Chef – Pastry

May 27, 2024
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Job Description


• Checks mis-en-place preparation and ensures that basic ingredients are available as well as equipment is properly working.
• Ensures that all preparation and cooking method are followed according to the established recipes and procedures.
• Prepares different variation of bread, icing, sauce, pastries and dessert needed for the daily operation.
• Trains Commis II/ Commis I on the basic dessert preparation and proper baking procedure.
• Checks with Chef de Partie the type and time of serving each function.
• Prepares daily production list and submit them to his/her immediate supervisor.
• Prepares a daily mis-en-plce production list and give instruction to the subordinates on the proper procedures, time of service and type of service and the appropriate decoration or garnishing to be used.
• Prepares food requisition (frozen, perishable and groceries) for the next day’s production and submit them to his/her supervisor for approval.
• Sees to it that hygiene and sanitation are properly observed in the Bakeshop production area.
• Performs other related duties and special projects as may be assigned by superior.


• To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
• To maintain good working relationships with colleagues and all other departments.


• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.


• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.


• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates.


• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.


• At least 1 year of Demi Chef de Partie or Commis I experiences in a 5 star hotel
• With understanding of HACCP, displays a high level of food and personal hygiene