Executive Pastry Chef

Executive Pastry Chef

job location: 5 stars hotel in Bahrain

BD 1200

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Maintain and strictly abide by Bahrain sanitation/health regulations and hotel requirements

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Establish a high quality standard desserts , pastries , bread and ensure that all recipes are in place

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Design menus when necessary for the hotel and any outlets.

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Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

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Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

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Meet with Executive Chef to review assignments.

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Anticipated business levels, changes and other information pertinent to the job performance .Ensure that Commis 1/2/3, Demi Chef’s, Chef de Partie’s, Assist Pastry Chef , Pastry Chef are working within the guidelines of tasks and in a timely manner.

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Complete opening duties:

a) Inspect the cleanliness and working condition of all tools, equipment and supplies.

b) Ensure everything complies with standards.

c) Check production schedule and pars.

d) Establish priority items for the day.

e) Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks.

f) Transport supplies from the storeroom and stock in designated areas.

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Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.

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Start prep work and production of items needed for the day.

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Prepare all Desserts following recipes and yield guides, according to department standards.

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Inform the Outlet Restaurant Manager of any shortages before the item runs out.

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Monitor quality and amounts of food on the service line.

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Write all rosters,timesheets,performance appraisal’s for all staff in the pastry & Bakery.

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Understand the profit and loss statement; work on the food cost and budget of the main kitchen with the Executive Chef.

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Maintain a working relationship with the restaurant Manager,

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Change the menu in the pastry outlet at least once each quarter. Responsible for the organization, cleanliness and sanitation of work areas and equipment.

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Maintain proper storage procedures as specified by Health Department and hotel requirements.

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Minimize waste and maintain controls to attain forecasted food cost.

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Review status of work and follow-up actions required with the Executive Chef before leaving.

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Successful completion of training/certification process.

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Ensure first in and first out to avoid commercial expiries in the kitchen.

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Ensure basic food safety & hygiene aspects in the kitchen to achieve the goals of food safety and hygiene standards.

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Comply to the HACCP & ISO 22000: 2018 food safety management system requirements.

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Obtaining feedback on food quality, and handling customer problems and complaints.

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Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.