Job description

• Supervise day-to-day activities of the Pastry Kitchen, communicate objectives, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Develop, test, and cost out new recipes and menu items for the Pastry Shop/Bakery. Maintain updated and accurate recipes and costing of all products prepared for the Pastry Shop/Bakery, and for all outside orders.
• Oversee and participate in the preparation of, and check and approve, all cakes, cookies, desserts, ice creams and other food items prepared in the pastry shop and bakery. Ensure that all desserts are prepared in an attractive and appetizing manner.
• Regularly inspect the quality and quantity of pastry, croissants, breads and other bakery goods for the buffets and for all outside orders.
• Check daily function sheets and prepare items accordingly.
• Check and control pastry items before they are received by the stores (flour, sugar, jam, chocolate, etc.) making sure that they are within that accepted minimum/maximum par stock. Dispense pastry only against valid requisitions and orders.
• Ensure the proper handling, cleanliness and maintenance of the working area (including marble, ice cream machine and cold room, etc.). Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
• May serve as Manager on Duty or assist with other duties as assigned which includes but is not limited to producing centerpieces for banquets and buffets, setting and presentation of lunch and dinner trollies, etc.

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