Pastry Chef

Providing supervision, direction and guidance to all Pastry staff to perform and complete tasks and duties in accordance to the quality as standardized by the hotel.

Job Responsibilities

Maintain good relationship with all vendors and suppliers to ensure competitive pricing and loyalty.

Motivating and develop subordinates to be more functional and efficient in completing their duties before stepping for future career path.

Ensure all staff adhere to the resort employee handbook.

Supervise staff efficiently and ensuring maximum performance and productivity. Act as trainer, coach and counselor for subordinates.

Always review level of cleanliness of the working area with proper hygiene and sanitation protection to ensure work safety and health.

Has full knowledge on emergency situation and directly report to Department Head for any identified hazardous situation.

Conduct employee evaluation to review their general performance and identify are of required improvement.

Assume other duties as assigned by Head Chef.

General Duties

Always ensure punctual attendance and act as role model for subordinates Ensure all subordinates report to work punctually and as scheduled.

Checking and reminding subordinates to always wear correct uniform with high standard of personal grooming and hygiene to avoid cross contamination of diseases from body to food, equipment and tools.

Assisting Department Head with monthly staff roster and work allocation. Has full knowledge on emergency situation.

Report to Department Head of any hazardous situation

Maintain good communication between all level of the Kitchen and food service staff

Report problem to Department Head so that action can be taken asap.

Check stock level in Pastry areas for freshness and quality and ensure to monitor the rotation and storage.

Ensure all preparation is in order for lunch and dinner menus

Control daily requisition of items needed from the General Store

Organize with full responsibility any special order made by guests. Assist other cooking staff during a La carte service when required. Prepare special desserts for special daily menu.

Show night cook on how to present special dessert to the guests in the best presentation.