The Pastry Chef is responsible to manage the daily operations by providing professional leadership and direction to pastry team members.
He/she is also responsible to manage and to coordinate pastry team members in preparing pastries.
DUTIES AND RESPONSIBILITIES:
Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks out side the scope of work described.
Prepares quality baked goods such as breads, pastries and desserts to specifications and amount listed on order sheet.
Continually develops and updates baked items on menus.
Prepares and orders food supplies as needed.
Consults with the Executive Chef and makes suggestions for new and exciting baked goods to embellish the menu.
Ensures that recipe file is maintained in a neat and orderly fashion.
Trains pastry team members in methodology, equipment, and technique to create appropriate desserts, pastries and breads.
Apply and ensure application of procedures and regulations concerning hygiene and safety.
He/she frequently communicates the status of all pastry food production to the Executive Chef.
He/she supervises, monitors and delegates all, and extra, workload to subordinates.
Make any suggestions to improve the quality of services.
Establish and maintain effective employee relations.
Perform any other duties as assigned by the Executive Chef.
The Key Results Areas for this position are:
Revenue and Profitability
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