Pastry Chef

Job Description

Role Objective:

• Daily operation in the assigned kitchens to meet the expected standards , fully in-charge of the pastry & Bakery production

Key AccountabilitiesKnow-How

• Have full knowledge of all menus being offered in the respective kitchen at any one time
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques
• Make sure all pastries and bakery is prepared by recipes designated by the restaurant.
• To carry out daily checks of all refrigerators, freezers, mise-en-place and stocks.
• Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to minimum
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assists the Executive chef compiling the annual marketing plans and budget.
• Ensures disciplinary and grievance procedures are adhered to and followed.
• Be constantly aware of customers? expectations, which are adhered to and followed.
• Assists the Executive Chef in maintaining the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils cost.
• Constantly strive to reduce energy consumption within the kitchen
• Assists the Executive Chef in implementing actions for improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
• Responsible for the cleanliness of respective Kitchen
• Ensure all equipment is being maintained and cleaned regularly
• Read, understand and implement the relevant sections of the health and safety policy
• Always be aware of the pastry industry trends

Problem Solving

• Notify Supervisor of any problems or complaints as and when they arise
• Reports and follow up on all needed maintenance projects/issues reported
• Assists the Executive Chef to control labor budget in the kitchen.
• Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens
• Coordinates daily tasks with the Executive Chef.

Accountability

• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the head of department
• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• Observes on daily basis the overall kitchen work, checks operational standards and difficulties and follow them up with the Executive chef
• Take reasonable care when storing, handling and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines so not to cause harm to them self or others
• Make careful use of safety equipment, such as gloves, hairnets, chain mail and shoes

General

• This outlet may serve liquor /you May handle liquor as part of your duties
• Perform any other duties as required by the Executive Chef from time to time.
• Participate and serve guests during outside catering as and when assigned
• Attend requested meeting that pertain to the workplace
• To support directly the subordinates in the Daily operation and work.

Food Margins

• Train on dish specification and how to achieve food margins
• Report to Executive Chef the appropriate stock to sales levels and not over ordered.
• Controls wastage and records / reports all wastage
• Staff Food policy is followed with no unauthorized food leaving the kitchen
• Stock rotation is followed, and all storerooms/ fridges and freezers are in order
• Monitors & controls stock levels ? daily, weekly and monthly ensuring there are NO shortfalls Or Expiry

Delivery of Food Service

• Ensure all menus are innovative to company specification
• Ensure all recipes and preparation requirements are met
• Ensure all food is presented for service in a timely manner and in correct sequence
• Ensure that the storage of food meets company and statutory health and safety requirements
• Deal with any customer returned food in a timely manner

Delivers Company Standards

• Supervise staff and ensure the company Health & Safety Policy is met at all times
• Ensure temperature records and food labeling are maintained and up to date
• Ensure the kitchen is clean and hygienic, making sure cleaning roasts are adhered to and records kept

Leadership

• Leads by example, setting the pace and standards
• Assist in training and developing team
• Proactive in problem solving

Keyskills :