• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section.
• Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products.
• Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues.
• Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods.
• Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards.
• Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel.
• Assist with the preparation of requisitions and ensure required ingredients and materials are available for production.
• Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation.
• Assist in preparing decorative centerpieces and pastry displays when required.
• Ensure portion control standards are consistently followed.
• Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner.
• Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed.
• Maintain the Pastry section in a clean, organized, and orderly condition at all times.
• Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition.
• Follow the “Clean as You Go” method of working throughout all production activities.
• Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients.
• Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness.
• Comply with the hotel's health and safety policies and procedures.
• Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef.
• Read and take appropriate action on instructions and reports relating to the Pastry section.
• Assist the Chef Pâtissier in the performance of assigned duties and responsibilities.
• Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors.
• Attend training and development programs as assigned by management or the Training Manager.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.
• Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.
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