Head Pastry Chef

Job Description

• Accountable for overall success of the daily kitchen operations.
• Exhibits culinary talents by personally performing tasks while leading and training the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maintaining the operating budget.
• Supervises all kitchen areas and Staff to ensure a consistent, high quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved at HACCP level.
• Understand the use of and be conscious of food costs and percentages, how daily departmental food and beverage costs influence profit and loss results
• Maintain ordering, purchasing, receiving and food and beverage storage standards according to HACCP and FIFO
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items
• Monitor, manage and control stock movement
• Conduct and assist in the smooth and hygienic running of the kitchen in order to maximize profit margins and customer satisfaction
• Work with team members in the Restaurant in order to maximize sales and guest satisfaction and to ensure smooth hygienic operations
• Ensure proper safe handling of equipment and stocks to prevent loss and breakage of assets and goods
• Prepare, cook and serve food delegated as his/her responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from the Restaurant Manager
• Ensure adequate stock levels of food and beverage stocks are maintained using the PAR stock level system? Ensure that all controllable costs to include theft, wastage and shrinkage are kept to a minimum whilst actively seeking new ways to improve the profitability, taste of all food and beverage items being served in the Restaurant
• Work alongside the Restaurant Manager to improve the quality of the food, implementing systems to aid improvement as and when necessary
• Ensure that the Kitchen carries adequate food & hygiene par stocks, for fast, efficient and hygienic operation of the kitchen.
• Manage day-to-day food operations, ensuring the quality of standards and meeting and exceeding the expectations of the customers on a daily basis.
• Set a positive example for guest relations.
• Empower employees to provide excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Handle guest queries, problems and complaints
• Liaise daily with Restaurant Manager and Supervisors to keep open lines of communication regarding guest feedback
• Ensure a seasonal rotational healthy meal plan for all staff members is costed, implemented and maintained and reporting of the costs involved communicated with the Restaurant Manager
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel and Supervisors daily
• Take charge of all kitchen operations and preparation
• Manage, mentor, train and develop all kitchen members
• Ensure full statutory compliance in the kitchen team, i.e. employment law, health and safety and food safety etc.
• Prepare and cook food in line with brand standards and cuisine of choice
• Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions with authorization from the Restaurant Manager
• Assist the Restaurant Manager in conceptualizing determining how food should be presented and creates decorative and futuristic food plating
• Update new skills through training in areas of fire and first aid procedures
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills with Guidance from the Restaurant Manager
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Participates in the employee performance appraisal process, providing feedback as needed
• Carry out additional tasks as instructed by management and as the business requires
• To keep high standards of personal hygiene, clean uniform and overall camaraderie

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