As the Master Pastry Chef, you will be responsible for performing the following tasks to the highest standards:
• Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.
• Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.
• Maintain all HACCP aspects within the hotel operation.
• Complete tasks and jobs outside the kitchen areas when requested.
• Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.
• Work at off- site events when tasked.
• Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.
• Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.
• Liaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action.
• Prepare the necessary work orders for the Engineering department.
• Be receptive to constructive feedback.
• Train all staff on the correct usage of all equipment, tools and machines
• Assist in inventory taking.
• Carry out any other reasonable duties and responsibilities as assigned.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Select team members who display qualities and attributes that reflect the department standards.
• Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Work on new dishes for food tastings and photo taking.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Work closely with the Executive Sous Chef on the development of food control procedures.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.
• Supervise and ensure that cooks follow standard recipes and methods of preparation.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Control standards of food production and presentation throughout the hotel.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Immediately inform the Executive Sous Chef and Executive Chef of bad products.
• Plan, prepare and Implement high quality food and beverage products and set- ups in all areas and restaurants.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Learn and adapt to changes.
• Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Examine goods and quality of received goods.
• Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.
• Focus on constantly improving the training manuals and SOPs.
