Pastry Chef – (in English)

Pastry Chef

Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key responsibilities: •    To assist in organizing and managing daily kitchen operation, preparing budget, verifying payrolls, dishing costs and organizing food storage. •    To assist in preparing and implementing menus and specialty dishes for all outlets, to provide permanent control of food technology, maintaining                standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. •    Ensure all HACCP guidelines are achieved and maintained. •    Assist the Executive Chef in the supervision of all employees in the Pastry/Bakery kitchen. •    Assist the Executive Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market. •    Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &           Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef. •    Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as                 machinery and small kitchen equipment. •    Ensure the proper purchasing request, store requisitioning and controlling of supplies. •    Work with Executive Chef in the preparation and management of the department’s budget. •    Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. •    Implement and practice HACCP.