Job Description

• Planning of food budgets and forecasts pertaining to the Pastry Kitchen.
• Schedule and coordinate the work of chefs to ensure that food preparation is on time and within budget.
• Interview, train, supervise, coach, council and discipline all employees in the department.
• Produce all pastry goods from scratch as required by the menu.
• Design and develop detailed food specifications.
• Uphold departmental standards of quality and timing for delivery.
• Train chefs and assistants in relevant aspects of pastry.
• Developing standard recipes and techniques for goods preparation and presentation. Help assure consistency, high quality and manage food cost down to component level.
• Assist in the ordering of food ingredients in line with product specification.
• Participate in all stock inventories.
• Manage and maintain standard work practices and standard operating practices for all equipment.
• Ensure all kitchen equipment is correctly used, cleaned, and maintained.
• Attends management meetings on behalf of the team.
• Interact in a positive manner with employees and managers in other departments ensuring good inter departmental communication is maintained at all times.
• Manage all HACCP requirements in line with company procedures.
• Adhere to government regulations as well as our standards and company policies and procedures.
• Ensure no unauthorized employees/persons enter the food preparation area.
• Ensure a safe workplace by identifying hazards and taking corrective action.

Job Type: Full-time

Experience:

• total work: 7 years (Preferred)

Work Location: In person