1. GENERAL PURPOSE
Responsible supporting the Chef De Partie or higher level in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
2. MAIN DUTIES
- Reporting to the Pastry Chef, responsibilities and essential job functions include but are not limited.
- Have mindset highly organized and can proactively delegate, prioritize and assign duties to Pastry Chef to ensure a consistently high level of productivity.
- Supports the Pastry Chef and is responsible for supervising the kitchen staff and working in all stations within the kitchen, ensuring the preparation and plating of all hot and cold foods to outlet standards, guiding and training culinary employees.
- Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
- Take responsibility and help grow our “grab and go” bakery, with high quality and consistent breakfast pastries and desserts.
- Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a smooth and efficient operation.
- Possess a complete understanding of the menu and syllabus as it applies to the Pastry Department.
- Ensure all food is prepared according to the recipes and standards specified by the Pastry Chef, Sous Chef and Executive Chef, this includes quality checks of the food prior to it being served.
- Contribute ideas to menu development
- Collaborate with the Pastry Chef during the preparation of performance reviews for fellow colleagues, observations and opinions regarding behavior and performance.
- Follow best practices and provide coaching, training and guidance to all colleagues.
- Demonstrate the importance of food and labor cost by leading by example.
- Communicate, monitor and delegate Food Safe Standards to ensure all food is properly stored, labeled and rotated.
- Promote professional work habits while maintaining a safe and positive environment.
- Adhere to proper food handling, sanitation, and safety procedures, maintain temperature and Hazard Analysis Critical Control Point (HACCP) logs as required, and maintain appropriate dating, labeling, and rotation of all food items.
- Work with the Executive Chef/Head Chef and F&B Manager to resolve any guest complaints regarding the quality of food.
- Performing the decoration of food after processing according to restaurant standards.
- Ensure dishes are served quickly and the highest quality.
- Always ready to serve dishes on request and answer all questions about the dishes of Guests.
- Always take the initiative to care about customers and recognize food hazards early to give advice to customers.
- Provide food recommendations to help guests have the best culinary experience.
