Dcdp

To coordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets

To implement the new recipe as designed by Pastry Chef

To supervise and coordinate all pastry preparations

To implement production of wide variety of Pastry desert preparations

To follow proper handling storage and right temperature of all food items

To implement the proper decoration of different types of icing topping etc as per the approved standards

To ensure the high standards of presentation of pastry cakes chocolates

To check the quality of raw and final products to ensure that the prescribe standards are adhered with

To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost

To check quality of material and conditions of equipment and devises used in production presentation storage and spreads

To inform maintenance issues safety hazards unsafe practices etc

To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift

To follow high standards of cleanliness and hygiene in all processes