OperationAssign in detail, specific duties to all employees under his/her supervision and instructs them in their workEnsure personal cleanliness and ..
Operation
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Ensure personal cleanliness and proper deportment of all team members
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with the Executive Chef and recommends menu price adjustments
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Team Management
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Other Responsibilities
Be well versed in hotel fire & life safety/emergency procedures
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management
Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ..
Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.
