Responsible of the daily production, finishes & MEP for lunch and dinner buffet or a la carte.

Job Summary:

• Check general cleaning in all section, work surfaces equipments and fridges.                      
• Ensure that all foods stored in the fridge have been labeled with date and name of the products.                       
• Check quality of all received goods from dry store, deep freeze, and vegetables.
• Following the FIFO rules.
• Share information with subordinates & chefs on daily line-up.                      
• Execute duties thoroughly, producing quality outputs with attention to details.
• A work output is consistently at or above expected volume day to day.

Key Duties and Responsibilities:

• Always be on time on schedule, Respect & Respond Positively your team colleague & superior.
• Maintain a good hygiene in the kitchen pastry & ahere to grooming in the respect of HACCP standards.
• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
• Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Manage production according to occupancy and reservation ,to reduce wastage and achieve budgeted food cost.
• Maintain the consistency on all food served during breakfast ,lunch and dinner at all time.
• Always seek & share freely  for innovative ideas with your colleague & superior..
• Ensure that all  Pastry production and  Mep buffet  desserts  are ready  & set up on time following the standards.
• Report all informations & liase a good communication skill to Executive pastry chef /Pastry chef & Sous chef.
• Consults daily with Executive chef/Pastry chef & sous chef on the daily requirements,special functions/events and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Daily feed back collection and reporting of issues when required.
•  Operate, maintain all department equipment and reporting of malfunctioning.

Skills, Experience & Educational Requirements:

• At least a School Certificate and a National Certificate Level 3 in Food Production. 
• At least have 2 years of experience in the same role in an international ultra-luxury resort. 
• Adopt company vision and mission statement.
• A good training in pastry production and hospitality.
• Self-motivated , maintain a high level of energy.
• Able to work with subordinates in a discipline manner.
• Customer focus, attitude and courtesy.
• Cultural sensitivity.
• Teamwork.
• Flexible.
• Profit oriented for the department and company.
• Respect and maintain company assets in good condition.
• Food handler's certificate is a must.