PASTRY CHEF

POSITION TITLE :­ PASTRY CHEF
DEPARTMENT : FOOD AND BEVERAGE

OVERALL ASSIGNMENT
1.Responsible to plan organize the Pastry and Bakery section of me hotel.

2.To give a complete information to the staff under his supervision.

3.To delegate and give appropriate direction to his senior staff.

4.Ensure a high standards of quality in Pastry and Bakery production.

5.Reports to the Executive Chef on daily basis by filing the log-book and attending the daily briefing at 9.00 AM and 3.00 PM.

OPERATION ASSIGNMENT

1.Plan, organize. promotional event in the Delicatessen in coordination with the Delicatessen Supervisor.

2.Responsible for merchandising of the shop by having creative show piece and decoration.

3.Ensures a consistency in standard, set up, and refiling of the Delicatessen.

4.Keeps a record of all pastry events with sales analysis, comments, and debriefing minutes.

5.Provides recipes standard and pictures of all new creations.

6.Ensures that good quality ingredients are used to confections cakes and pastry.

7.Reinforces cleanliness and hygiene in his section.

8.Maximizes productivity, by motivating his staff for creativity.

9.Make sure that all his staff is aware of a!! activities in the hotel and with our main competitors.

10.Appraises and evaluates the staff under his supervision.