Pass all information to next shift about functions and activities.
Mise-en-place (report everything).
To maintain good working relationships with colleagues and all other departments.
Work to the specifications received by the direct reports and supervisors regarding portion size, quantity and quality as laid down in the recipe index.
Must be mature, passionate, committed, flexible and a team player to all positions.
Must perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high quality desserts and pastries.
Basic knowledge of food preparations.
Basic knowledge of health & safety in the workplace.
Must be lead by example by demonstrating the Hallmarks and guiding principles in their role continuously.
