Head Pastry Chef

PRIMARY OBJECTIVE OF POSITION

To control the supervision of kitchen pastry section, and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability.  All work is carried out in line with the departmental business plan, and company corporate guidelines, and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

• Oversees creativity and prepares all desserts required for restaurants, bars and evens.
• Ensures proper staffing and adequate supplies for pastry section
• Supervises the proper set-up of each item on the desert menus and ensures their readiness
• Assists in budgetary expense control as required
• Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
• Assures proper safety, hygiene, and sanitation practices are followed
• Checking and ordering fresh products and dry storage items required by the section
• Actively participate to ensure that Staff Handbook is adhered to at all times.
• Taste all products produced to assess quality
• Notifies Executive Chef / Head Chef of all product shortages and equipment maintenance issues.
• Prepares and serves items in accordance with established company standards.
• Maintains a professional appearance at all times.
• Report to work as scheduled, in uniform, and ready to be in position.
• Maintain a professional relationship with all co workers.
• Ensure that guest have a positive and memorable experience.

KNOWLEDGE AND SKILLS

HEALTH AND SAFETY

GENERAL DUTIES :