Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
Set up station properly and on time for each service period.
Make sure all pastries are prepared by recipes designated by the Pastry Sous Chef..
Notify Chef de Partie or Pastry Sous Chef of any problems or complaints as when they arise.
Test pastries to determine if they have been prepared as per recipe, using methods such as tasting, smelling, or piercing them with utensils.
Proper pastries rotation - first in - first out.
After service switch off and clean oven tops and work areas as well as surfaces.
Ensures that guest needs and expectations are met by providing a consistently high standard of pastries preparation and presentation.
Assists in establishing the identity of the outlet by providing the standards of pastries presentation required by each outlet.
Is aware of the method of preparation and the standard recipe for every menu items in his particular pastry section and follows the procedures at all times.
Maintains and cleans all work areas, pastry equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
Co-ordinates with colleagues whenever necessary regarding operational problems.
Is familiar with the operational procedures of all equipment in the pastry and operates them in the correct manner to ensure the maximum efficiency and personal safety.
To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
Participates in regular meetings and briefings as may be scheduled.
Participates in any scheduled training and development program that may improve personal or departmental standards.
Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
