Pastry Chef

Year Bengaluru, Karnataka, India

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Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard
Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications
Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products
Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met
Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times
Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications
Update recipe, costing and menu planning for promotions

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