Job Overview
- Prepare and produce a variety of pastries, cakes, desserts, breads and other baked items according to approved recipes and standards.
- Assist the Chef de Partie – Pastry in the daily operation of the pastry section.
- Ensure all food is prepared and presented in accordance with the hotel's quality standards.
- Maintain cleanliness and hygiene of the pastry kitchen in compliance with food safety and HACCP standards.
- Ensure proper storage, labeling and rotation of food items.
- Monitor stock levels and report shortages or requisition requirements.
- Minimize food wastage by following portion control and proper handling procedures.
- Operate kitchen equipment safely and report any defects immediately.
- Assist in the preparation of desserts for buffets, à la carte service, banquets and special events.
- Support the development of new pastry items and seasonal menus.
- Work closely with other kitchen sections to ensure smooth service.
- Supervise and guide Commis Chefs and Kitchen Assistants when required.
- Ensure compliance with all health, safety and company policies.
- Perform any other duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.
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