PASTRY COOK

MAIN DUTIES:

Assists in all bakery preparation and help to run the station that he is assigned to efficiently

RESPONSIBILITIES AND MEANS

Assist his supervisor to run the station efficiently

Obtain requisitioned goods from the storeroom.

ADMINISTRATIVE RESPONSIBILITIES

Prepare food requisition storeroom when Pastry Chef is absent.

Check punctuality of all staff assigned to him.

TECHNICAL RESPONSIBILITIES

Operate all utensils and machinery in his assigned section.

Teach his subordinates continuously in order to upgrade quality and production in a professional way.

Responsible for minimum spoilage.

COMMERCIAL RESPONSIBILITIES

Work according to standard recipes.

HUMAN RESPONSIBILITIES

Keep good rapport with all staff.

Follow hotel rules and regulations at all times.

RELATIONS

Keep good relationship with all staff at all times.

Replace Pastry Chef when requested.

Miscellaneous

• Perform any other duties as assigned by superiors

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.

GENERAL DUTIES:

Health and Safety

. Ensure that all potential and real Hazards are reported immediately and rectified

• Be fully conversant with all departmental Fire, Emergency and Bomb procedures

• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees

• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.

• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

To be fully conversant with:

• Hotel fire procedures

• Hotel security procedures

• Hotel Health and Safety policy and procedures

• Hotel Facilities and attractions

• Hotel standards of operation and departmental procedures

• Sofitel Keys of Luxury and Appearance guidelines

• Sofitel “BE Magnifique” vision and its corresponding strategies

• Methods of accepted payment of the company

• Short and long term company marketing promotions