Pastry Chef

• To take responsibility for the dessert menus, service, presentation, and quality. • To take full responsibility for the pastry kitchen. • Maintain a high level of personal hygiene (i.e. change aprons/hats etc. as required) throughout the duty shift. • Ensure correct set up and on time for each service period. • Supervise all sections of the pastry kitchen. • Ensure good food quality and correct quantity. • Good rotation of food items - First in First out (FIFO) • Notify Head Chef of any problems or complaints as and when they arise. • If Head Chef is not present then log all relevant information in the kitchen diary and follow up later. • To assist in providing and successfully implementing new menus, amenity ideas, plate presentations, creativity in buffet set-ups with use-records/photos and taste panel dates and times in place. • Responsible for Training all employees in the pastry kitchen to the standards set in the SOP Manual. • To attend Monthly Departmental Meetings. • Follow 'Clean as you go' policy and always keep work areas and fridge's tidy. • Ensure that all food items for preparation and storage comply with the hotel company guidelines. • To fill out temperature charts daily. • Be aware of accident prevention and help enforce safe working conditions. • Follow all kitchen regulations as outlined and directed in accordance with HACCP & SOP Manual. • To keep all wastage and breakages down to a minimum. • To be flexible in your approach to work as during peak times it may be necessary to work in other related departments within the Hotel.

• Sector:

• Experienced [Non-Managerial]

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