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
- Expert understanding of professional cooking.
- Understanding and knowledge of safety, food hygiene and food handling procedures.
- Ability to take direction.
- Ability to work in a team environment
- Ability to work calmly and effectively under pressure.
- Must have problem solving abilities, be self-motivated and organized.
- Commitment to quality service, and food and beverage knowledge.
- Must be able to speak, read and understand basic cooking directions.
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HEALTH AND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these
- Ensures that all potential and real hazards are reported and reduced immediately
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
GENERAL DUTIES:
- Attend any meeting or training session as required by Management
- Is conversant and complies with:
- The company fire and health and safety procedures
- The company security procedures
- The property facilities
- Licensing regulations
- Operation standards and departmental procedures
