To supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.
To supervise and coordinate the activities of the pastry employee/s engaged in preparation of breakfast, lunch, afternoon tea, coffee breaks, plated function and dinner food items, across the various meal periods.
To participate in the production of said items following the standards set by the Executive Chef/Restaurant Chef.
To keep fellow employees motivated by creating a positive work environment.
To plan production for the department according to the needs of the hotel and cold/hot kitchen.
To maintain B.E.O. paperwork and order the proper amount of supplies and product needed for the daily operation.
To ensure the correct and approved recipe are distributed to the fellow employees.
To demonstrate and use proper time management skills.
To train the staff using the proper methods of production as approved by the Executive Chef.
To operate and maintain as well as properly clean kitchen equipment, including: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, vacuum machine, slicer, oven, steam table, tilt kettle, waffle iron, crepe iron, flat top grill etc.
To ensure the training and execution of proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, ovens, sheeter and any other equipment inclusive of work surfaces.
To date all food containers, rotate as per policies, making sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages, return all food items not used to designated areas, being sure to cover all perishables at all times properly, assist in setting up plans and actions to correct any food cost problems, control the waste of food as well as the loss and usage as per policies.
To ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.
To participate in the production of all items in the respective kitchen department.
To assist the Sous Chef in developing new menu items.
To produce and supervise the production of all tasting menus.
To ensure and maintain kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.
To properly store unused ingredients for further use.
To produce wedding and other special occasion cakes when necessary.
To understand written instructions and diagrams.
To fill in on any shift as needed according to the expectations of the pastry kitchen and hotel.
To understand and perform the use of various scales and other measuring equipment such as: measuring cups and spoons.
To visualize how finished product will look or how buffet setup, live stations etc operate.
To be able to convert formulas to ensure proper yields.
To know when products are incorrect and fix them or use another.
Accept full responsibility for managing any activity in the absence of the managers in Pastry in a fast paced high quality operation.
To ensure all equipment is in full working order.
To work closely with all chefs and service staff in relation to the pastry kitchen dessert.
To provide a friendly and professional service that always exceeds guests’ expectations.
To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
To comply with local legislation as required.
To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule. To work harmoniously and professionally with superiors and in-charges.
To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternate departments/areas if required, to meet business demands and guest service needs.
To attend training and meetings as and when required.
Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.