Pastry Cook

POSITION : Pastry Cook

DEPARTMENT: Pastry Kitchen

RESPONSIBLE TO: Executive Chef, Senior Sous Chef, Sous Chef

RESPONSIBLE FOR: Pastry Demi CDP, Pastry Commis Chef

PRIMARY OBJECTIVE OF POSITION SUMMARY

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and aqua London guidelines, and service concepts.

PRIMARY DUTIES

· Prepares and properly garnishes all pastry orders as they are received in accordance with menu specifications, insuring proper plate presentation

· Prepares all main pastry dishes; controls the positioning and rotation of foods and ensures proper plate presentation

· Adheres to aqua standards of food quality, preparation, recipes, and presentation

· Supervises the proper set-up of each item on menus and insures their readiness

· Works with the pastry chefs in the kitchen to ensure seasoning, portions, and appearance of food

· Follows proper safety, hygiene, and sanitation practices

· To carry out any other duties as directed by your pastry senior chef and the exe chef.

· Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

· Assures proper safety, hygiene and sanitation practices are followed

· Ensure cleaning check list are signed off on daily basis.

To ensure that in the kitchen:

1. All sections are set up for service
2. All food items have been labelled and dated.
3. All mis en place sheets are done at the end of the night
4. All food items are covered and re-stocked at the end of the night
5. Fridge temperature sheets are done

MISCELANEOUS

· Recommends better preparation procedures to Pastry Head Chef

· Checks the restaurant reservations regularly

· Attends meetings and training required by the Pastry Head Chef

· Accepts flexible work schedule necessary for uninterrupted service to the food production function

· Maintains own working area, materials and company property clean, tidy and in good shape

· Continuously seeks to endeavour the knowledge of own job function

· Actively participate to ensure that Staff Handbook is adhered to at all times.

GENERAL DUTIES:

Ø Attend any meeting or training session as required by Management

Ø Maintains a safe and hygienic work environment

Ø Is conversant with:

Ø Aqua fire and health and safety procedures

Ø Aqua security procedures

Ø Aqua facilities

Ø Licensing regulations

Ø Aqua operation standards and departmental procedures