Pastry Chef

Roles and Responsibilities

Supports the Executive Chef in the daily operation and work, Work according to the menu specifications by the Executive Chef Always keep work area in hygienic conditions according to the rules set by the hotel, as per FCS standards.
Control food stock and food cost in the pastry kitchen.
Prepare the daily mis-en-place and food production in different venues, pastry related.
Execute banqueting functions and Kingsley breakfasts, lunches and or dinners
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

 

Employment Details