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1.1.1To ensure that Pastry section is managed successfully as an independant profit centre.
1.1.2Maintains the standards of performance in the pastry section as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
1.1.3To come up with new, innovative ideas related to the food product, displays, plating and Buffet set-up’s.
1.1.4Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
1.1.5To assist and be responsible of the entire Pastry and Bakery production and has to ensure top-quality products for all Outlets required, as per the Hotel standards.
1.1.6Consistently follows the instructions provided by the Chef De Cuisine and / or Executive Sous Chef and or Executive Chef in the successful preparation, presentation, and storage of any pastry items.
1.1.7Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
1.1.8Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
1.1.9Co-ordinates with colleagues whenever necessary regarding operational problems.
1.1.10Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
1.1.11Participates in regular meetings and briefings as may be scheduled.
1.1.12Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
1.1.13To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
1.1.14To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
1.1.15Participates in any scheduled training and development program that may improve personal or departmental standards.
1.1.16Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
1.1.17To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
1.1.18To provide friendly, courteous and professional service at all times.
1.1.19To maintain good working relationships with colleagues and all other departments.
1.1.20To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
1.1.21To comply with local legislation as required.
1.1.22To respond to any changes in the department as dictated by the needs of the hotel.
1.1.23To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
1.1.24To attend training and meetings as and when required.