Demi Chef (pastry)

Under the direction of the Executive Chef, prepares pastries food items in accordance with Hotel policies and procedure.

• Responsible for the preparation of variety pastries for guests.
• To prepare pastries items according to the standard recipes.
• To set up the mise-en-place of pastries stations for the various meal periods.
• To breakdown mise-en-place stations at the end of meal periods and store the food away properly.
• Ensure regular refill of pastries items during service times at the Restaurant.
• Responsible for the proper maintenance and good working condition of all equipment for the pastries.
• To ensure request of materials & ingredients have been communicated the Executive Chef prior to preparation.
• To ensure that there is sufficient supplies for the pastries.
• Responsible for establishing and maintaining high sanitation standards in the pastries.
• To report for duty punctually wearing the correct uniform and name badge at all times.      
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To maintain good working relationship with colleagues and all other departments.
• To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To perform opening and closing procedures, established for the place of work as assigned.
• To monitor operating supplies and reduce spoilage wastage.

To carry out any other reasonable duties as assigned