Bastry Chef

 Control the quality and amount of his or her production.

 Control the hygiene in his work areas, equipment and materials.

 Check the consumption of the ordered goods.

 Control the profitability of his production.

 Maintain the food cost mentioned by the Head Chef.

 Develop positive attitude on his/her workstation as job skills, knowledge, autonomy and creativity of the staff.

 Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge.

 Respect the needs and individuality of the staff.

 Develop their self-confidence.

 Training of the staff within of the workstation.

 Control the daily operation of the workstation.

 Develop kitchen staffs skills on delegation.

 Work and communicate closely with the Head Chef and Sous Chef.

 Set an example and ensure that staff adheres to the grooming standards of La Veranda Resort M-Gallery and behavior as well as hygiene standards.