Pastry Supervisor

MAIN DUTIES:

Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.

RESPONSIBILITIES AND MEANS

Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F/B department profit.

Control and analyze, on an on-going basis the following:

Sufficient production, quality level, presentation, Marketing and guest satisfaction.

Prepare Requisition for all goods needed.

Prepare standard Recipes for Exec. Chef approval.

Prepare with Executives Chef, Executive Sous-Chef, Sous-Chefs promotions to market needs.

Ensure that production is done with quality at all times.

ADMINISTRATIVE RESPONSIBILITIES

In responsible for the preparation of pastries menu and standard recipes in coordination with the Exec. Chef taking consideration of the following:

Local requirement, Market needs, Competition, Availability of food product, Potential cost.

Check punctuality of all staff assigned to him.

Pass on the Executive Chef / Executive Sous-Chef his daily market list requirement.

Prepare requisition of all goods needed according to orders work.

Interview potential candidates select and propose for Executive Chef approval, performance, appraisal, orientation, and suspension if necessary.

TECHNICAL RESPONSIBILITIES

Responsible for the preparation, production, presentation of all pastries and bakerie items to ensure highest quality at all time.

Check fridge and products thoroughly to avoid spoilage.

Check food items prepared by his subordinates and correct any mistakes immediately.

Has knowledge of all: pastry/bakery equipment, ingredient, technique and preparation.

Is alert in energy saving.

COMMERCIAL RESPONSIBILITIES

Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Ex. Chef.

Continuously create new show pieces made of chocolate, sugar, bread, cake or other for promotion.

Ensure production and quality to hotel standard.

HUMAN RESPONSIBILITIES

Develop formal training plans and conduct on the job training sessions for pastry staff and kitchen Cook.

Establish and maintains effective employee relation in his section.

RELATIONS

Reports directly to Executive Chef and Executive Sous-Chef.

Provides functional assistance and direction to Pastry and Kitchen operation.

Coordinates functions and activities with other F/B departments.

Maintains interdepartmental working relationships.