Manages all day-to-day operations of the pastry and bakery section of the kitchen.
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
Create new and exciting desserts to renew hotels menus and engage the interest of customers
Ensure excellent quality throughout the dessert offerings.
Follows proper handling and right temperature of all food products.
Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
Coordinates activities of cooks and workers engaged in food preparation.
Supervise and coordinate all pastry and dessert preparation and presentation.
Checks the quality of raw and cooked food products to ensure that standards are met.
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