Executive Pastry Chef

Job Description

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• To be function as the Production Manager for the Pastry Kitchen.
• To ensure all products are in accordance with the Brand Standards and the Hotel required standard performance.
• To ensure that food costs are kept in line and business plan objectives are achieved.
• To ensure professional people management. Prepare, supervise and cook on pastry section.
• To review Production sheet to understand variety of baked goods to be produced daily.
• To check and regulate food items for use in record accuracy and quality control.
• To prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
• To maintain kitchen logs for food safety program compliance.
• To keep Executive Chef informed of excess food items for planning of daily specials.
• To be safely and appropriately use baking and measuring tools / equipment / appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
• To check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Supervise day to day kitchen operations and staff, sales volume, culinary category; number of meals served and complexity of the operation determine level of responsibility and scope of position.
• To work with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.