Pastry cook

To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of desserts & pastry products (both raw & cooked), are delivered to them at the requested time, quantity and standards.

JOB DESCRIPTION:     

• To carry out all the activities of this section as per established hotel standards and procedures, and further assist his/ her colleagues in anyway possible.

• Follow instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to Kitchen team members.

• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of desserts & pastry products (both raw & cooked), are delivered to them at the requested time, quantity and standards. 

• Preparation of all desserts and pastry products, for all service outlets of the hotel according to standard recipes, for à la carte, table d’hôte, and buffet menus.

• Setting up and replenishing the buffet (as regards the desserts and pastry sections), and serving guests at these particular sections.

• Consult with your superiors about food production aspects of special events e.g. functions, outside catering; being planned.

• Cooks and directly supervises the cooking of items that require skilful preparation.

• To verify that stock received from suppliers are to the desired standards of the Kitchen Department.

• To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.

• To respect portion control (according to standard recipes), standard of presentation, flavour of foods, among others. To help in minimizing waste.

• To ensure that all-working areas under your control satisfy the most stringent hygiene and sanitation requirements.