Executive Pastry Chef

Job Responsibilities

1.1 Maintain High Standards of Food QualityEnsuring proper ingredients are being used by the cooks check product quality and expiry dates on the pastry items before use control proper temperatures and timings Introduce new menus recipes novel pastry items ingredients. Creative and Innovative food order to serve the customers with quality products. 1.2 Maintaining Food Cost and WastageMonitor pastry items are prepared as per the correct guest counts maintain food wastage monitor staff adherence to proper food handling techniques monitor pastry items are stored in correct temperatures in order in order to ensure that the pastry operation is run effectively within the planned budget.1.3 Maintaining HygieneMaintain the cleanliness in the pastry Kitchen monitoring staff personal hygienes ensure HACCP standards are maintained in the pastry monitor whether the staff wear proper hygienic materials when handling food implement good hygiene practices amongst staff and in kitchen areas in order to maintain hygiene in the pastry kitchen and to avoid food poisonings and guest complaints. 1.4 Maintaining StocksMonitor proper stocks are maintained to avoid shortages ensure pastry items are purchased as per given specification ensure that the goods are used prior to the expiry dates Maintain breakages at low level Ensure proper utensil stocks are order to carryout a smooth operation without any breakdowns/shortages. 1.5 Departmental AdministrationEnsure that the equipment are in working conditions and take corrective actions to avoid breakdowns Check quality of the utensils used and replace them when required Carry out all staff administrations(Prepare monthly Staff rosters controlling absenteeism update staff leave log books etc.) Conduct trade tests and staff recruitments analyze food costs and provide informations to the management for annual plans negotiate with the suppliers and ensure that products are purchased at lower price Conduct constant market surveys and cater to the market trends/demands Carry out staff year end performance reviews and make recommendation to the management for salary increments and order to ensure a smooth operation. 1.6 Departmental TrainingMonitor the skill levels of the new recruits and provide necessary trainings to upgrade the skills identify the training needs of the existing employees based on customer complains and workplace accidents. and provide necessary training ensure that the staff are updated on the new trends /techniques in pastry and Bakery in order to maintain the standard and quality.

Person Specifications