Pastry Chef

Responsible for creating an assortment of desserts, including pastries, cookies, and other confections. The Pastry Chef provides leadership training and hands-on management of the pastry staff and controls the food cost in line with the budget, control wastage and manage areas of profit.

DUTIES AND RESPONSIBILITIES

Operation Work:

• Customize menu plans related to pastry as per each both business requirements and customer’s needs and satisfaction.
• Keep abreast of trends and developments in the industry including such matters as menus, trends in business expectations, consumer tastes, event variety and management
• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Work with the Management Team to identify efficiencies through innovative working practices.
• Analyse and understand consumer-purchasing habits to develop menu strategies for continued growth.
• Interact with customers to gauge feedback from time to time. Use feedback for improvement.
• Look for ways to reduce spoilage of infrequently used items.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. 
• Build collaborative relationships with suppliers to ensure the best price and quality is achieved when purchasing food. 

Food Production Control:

• Monitor the food production operations to ensure that the highest hygiene, safety and quality standards are met.
• To provide services for hotel and events guests.
• Plan and direct food preparation and culinary activities.
• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.
• Develop and implement stock and food production control policies and procedures.
• Ensure compliance with licensing and food production regulations.
• Ensure that the quality of food is consistently high and that hygiene standards are met.
• Manage and oversee all logistics of food production in all the business units to ensure a smooth running of the operations.
• Ensure that all reporting and control procedures in the kitchen operations, customer service, and quality of production, Hygiene and Cleanliness standards are followed.

Management:

• Lead, supervise, coach and motivate kitchen’s employees.
• Set and monitor performance standards for staff. Provide regular feedback to encourage improvement.
• Review staff levels to meet service, operational and financial objectives.
• Reduce staff turn overs by creating strong team building
• Participate actively in the preparation of budgets and implementation of effective control of food cost.
• Maintain statistical and financial records as required.