- Develop new courses- Teach and coach students to implement knowledge into skills- Test and retest the course recipe to ensure it is working- Create new module in alignment with current trend

Jaddi Foods is one of biggest food chain in Indonesia with 4 big brands: D’Crepes, Mix Grill, Waffle Time, and AW Kitchen . Jaddi Foods has successfully converged the European and Asian Heritage of cooking, baking and serving fresh, innovative and unique food ideas to meet the customer’s need and lifestyle for taste satisfaction and quality in its specific market segment • Oversees the preparation of desserts and the baking of breads in a commercial kitchen. • Develops baking & cooking recipes and maintains an inventory of ingredients • Striving to achieve cost-efficiency for the business

Carrefour is a French multinational retail corporation headquartered in Massy, France. The eight-largest retailer in the world by revenue, it operates a chain of hypermarkets, groceries and convenience stores, which as of January 2021, comprises its 12,225 stores in over 30 countriesin Indonesia, Carrefour was acquired by Trans group and become part of Trans RetailDuties: • Make an extensive variety of baked goods such as cakes, cookies, tarts, bread etc. following both the old-style and modern recipes
 • Make new and stirring desserts to revamp our menus and involve the attention of customers
 • Decorate pies using diverse icings, glazes etc. to make sure the appearance will be beautiful and tempting
 • Monitor the baking stocks like ingredients such as flour, sugar etc. and place suitable and timely orders according to the budget
 • Guide and motivate Pastry Assistants during their training process 
 • Cross check if the quality material and equipment are being used or not
 • Direct and motivate helpers and bakers to work more professionally
 • Maintain a clean and well-arranged cooking and baking station 
 • Research on new recipes and try baking them for our bakery

•  Deliver clear, concise and organized lectures as required by the curriculum •  Assess student performance through observation and interaction, along with projects and  written examinations •  Maintain a positive, focused learning environment during class •  Maintain accurate records of student attendance and performance  •  Attend meetings and faculty training as required

• Oversee all day-to-day operations of the pastry and bakery section of the kitchen. • Ensure that everything in the kitchen is to avoid delays and misconduct. • Preparation of a wide range of varieties of foods like cakes, cookies, pies, and bread. • Prepare sweet foods using both traditional and modern recipes to meet customers’ demands. • Produce all baked foods including artisan bread, rolls, laminated Danish, laminated croissants, and doughnuts. • Responsible for the creation of new and existing desserts to update the menus and meet customers’ interests. • Foresee excellent and high-quality services when it comes to dessert offerings. • Ensure proper handling of all food products in the hotel. • Ensure foods are stored at the right temperatures at all times. • Decorate pastries and desserts with the right icing, toppings, etc. • Ensure foods presented to the customers are beautifully packed. • Act as intermediaries between cooks and other hotel workers engaged in food preparation. • Check both raw and cooked food qualities to ensure that they meet health standards.

WAFI is a mixed-use development in Dubai, United Arab Emirates. The complex includes a mall, hotel, restaurants, residences, and a nightclub.Responsibilities: • Manage the pantry. Many pastry chefs must manage their cooking and baking supplies, which means keeping to a budget, communicating with vendors, and keeping track of schedules. • Produce breads, desserts, and pastries. Your daily work will consist of a regular baking production schedule, plus handling special requests. • Prepare food for presentation or delivery. Presentation is half of the experience, so pastry chefs know how to decorate, package, and present breads and desserts to make them appealing. • Offer new pastry ideas. Many pastry chefs contribute to a seasonal menu that changes frequently and are invited to experiment with new creations.

LocationShangri-La Hotel, Jakarta, lies in the heart of Jakarta’s business district, with easy access to popular shopping areas and lifestyle centres.Duties: • Develop new menu options based on seasonal changes and customer demand. • Assist with the preparation and planning of meal designs. • Ensure that kitchen activities operate in a timely manner. • Resolve customer problems and concerns personally. • Monitor and record inventory, and if necessary, order new supplies. • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. • Recruit and train new kitchen employees to meet restaurant and kitchen standards. • Create schedules for kitchen employees and evaluate their performance. • Adhere to and implement sanitation regulations and safety regulations. • Manage the kitchen team in the executive chef's absence.

Yayasan Sabah Group was established by the Father of Independence of Sabah, the late Tun Datu Haji Mustapha bin Datu Harun, whose vision was to promote a Malaysian consciousness among the people of Sabah. The Group has diversified its activities into agro-plantation, hospitality and tourism, shipping and real estate development. Duties: • Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests. • Prepare culinary dishes and meals as per orders requested by servers. • Develop new menu items while improvising the existing ones. • Follow recipe and menu specifications. • Maintain the cooking premises clean, neat and tidy. • Monitor and support other cooking staff in preparing culinary dishes and meals. • Adhere to quality in preparing recipes and meals. • Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes. • Teach and train the other cooking staff. • Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

The Jakarta Hilton International is the biggest hotel complex in Indonesia, located just a minute away from downtown Jakarta and on a direct route into the city from the International Airport Soekarno-Hatta. The hotel complex is adjacent and connected to the largest conference and exhibition venue in Indonesia, The Jakarta Convention Center via an underground air-conditioned walkway.Responsibilities: • Cooking and food preparation in the kitchen to the agreed and established standards and to the satisfaction of the passengers. • Prepare and cooks food to the highest standards to ascertain an efficient Food Service. • Ensure that all food items prepared and served are according to established standards and practices. • Train and guides kitchen personnel. • Make sure that all buffets are well presented. • Ensure that all food requests are executed to the fullest satisfaction of the passengers according to established standards and policies. • Forward to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment. • Performs other duties if required since above stated describe only a regular working day.

It is one of 5* passenger ship in the world under Royal Viking Line corporate. The Royal Viking Line was an upmarket cruise line that operated from 1972. The company was the brain child of Warren Titus and had its headquarters at One Embarcadero Center in San FranciscoDuties: • Assist Head Chef in pastry preparation, production and presentation activities. • Report to Head Chef about kitchen and storage equipment repairs, maintenances and malfunctions. • Record food spoilage and communicate to chefs. • Prepare market list according to daily food orders. • Order and stock food products in coolers and freezers according to food storage standards. • Ensure stock rotation to minimize wastes. • Update production schedules, recipe cards, and plating guides. • Ensure that chefs are groomed and dressed in proper uniforms. • Adhere to sanitation, cleanliness, health and safety regulations. • Ensure kitchen equipment and supplies are maintained clean and sanitized. • Develop new menus and test new recipes. • Oversee buffets, special menus and catering for party.

• Prepares and bakes cakes, cookies, pies, puddings, or desserts, according to recipe: Measures ingredients, using measuring cups and spoons. • Mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand. • Shapes dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or by hand. • Places shaped dough portions in greased or floured pans and inserts them in oven, using long-handled paddle. • Adjusts drafts or thermostatic controls to regulate oven temperatures. • Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts. • Pours filling into pie shells and tops filling with meringue or cream. • Mixes ingredients to make icings. • Decorates cakes and pastries. • Blends colors for icings and for shaped sugar ornaments and statuaries

• Produce dessert and bakery products while following recipes and/or chef's directions consistently and efficiently with little supervision. • Complete daily prep and production of high volume bakery products consistently and without sacrificing food quality. • Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products. • Assist in maintaining effective inventory levels. Complete food requisition, control prep inventories, outlet requisitions, and par levels. • Maintain clean and sanitary work environment and station on a daily basis and maintain standards of good personal hygiene and proper uniform guidelines. • Exhibits excellent knowledge, understanding and application of all fundamental techniques of pastry, confectionery and baked goods. • Perform other duties as assigned.