【Gajoen Tokyo】ペストリースタッフ(Chef de Partie/Commis)

ホテル内レストラン・宴会用デザートの製造. ケーキ、焼き菓子、パンの仕込み・仕上げ. 季節メニューの準備・提案補助. 食材管理・衛生管理（HACCPに基づく管理）. 厨房内の整理整頓・清掃. Preparation of desserts for hotel restaurants and banquet events. Preparation and finishing of cakes, baked goods, and bread. Assistance with seasonal menu preparation and development. Inventory control and hygiene management in accordance with HACCP standards. Maintaining cleanliness and organization of the kitchen. 応募資格・求める人物像. 製菓業務の経験をお持ちの方. チームワークを大切にし、協力して業務に取り組める方. 衛生管理・安全管理に対する基本的な理解がある方. ホテル、レストランでの勤務経験. 製菓・製パンに関する専門学校卒業または同等の知識. HACCPに基づく衛生管理の知識・経験. Requirement. Relevant experience in pastry production. A team player with the ability to collaborate effectively. Basic understanding of hygiene and safety management. Experience working in a hotel or restaurant environment. Graduation from a culinary or pastry school, or equivalent knowledge. Knowledge and experience in hygiene management based on HACCP standards. Willingness to work early shifts and flexible schedules, including shift work.