Pastry Chef

İşin təsviri

Pastry Chef

SCOPE : The incumbent in this position is responsible to assist the Executive Chef, in the supervision of kitchen/pastry production and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability.  All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Hotels, corporate guidelines and service concepts.
 

DUTIES/ RESPONSIBILITIES 

• Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations
• Adheres to Hotel standards of food quality, preparation, recipes, and presentation
• Ensures proper staffing and adequate supplies for all stations
• Supervises the proper set-up of each item on menus and insures their readiness
• Oversees the seasonings, portions, and appearance of food service in the operation
• Stores unused food properly to minimize waste and maximize quality
• Assists in budgetary and payroll 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
• Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen
• Encourages increased communication between kitchen production and service staff
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Confers closely and regularly with the Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local regulations.
• Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.
• To select and recruit suitable employees for the department using prescribed set of policies and procedures.
• Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.
• Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
• Conduct annual performance evaluations.
• To understand and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene, and Health & Safety.
• To ensure that all potential and real hazards are reported and rectified immediately.
• To have complete understanding of the Hotel’s Employee Handbook and adhere to the regulations contained within.
• Performs any other duties as assigned to him/her by management.

E-mail: [email protected]

Hotel tərəfindən digər vakansiyalar

• Resepşn (bəy)
• Recruiting Specialist
• Pastry Chef
• Administrator
• Accountant