Pastry Chef Job Desc
Job title : Pastry Chef
Department : Kitchen F&B
REPORTING LINE
Report to : Executive
Chef
Responsible for : Fully
responsible of the Theme Kitchen production
COMMUNICATION LINES
Vertically :
Department Head
Horizontally : Baker and pastry Chef
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct the
Baker and pastry Chef in accordance
with
Hotel policies procedures
GENERAL MISSION
To manage the Pastry and Bakery
according to set standards and to ensure smooth functioning, customer
satisfaction and high levels of sales and profits in line with company policies
and regulations.
Under the general guidance of the Executive
Chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration
RESPONSIBILITIES
1. Responsible for the administration,
operation and coordination of the
Pastry and Bakery
2. Responsible for guiding the Chef de party
and in the performance of their jobs in accordance to Hotel policies and
procedures.
3. Responsible for
achieving financial goals, by minimizing costs without compromise in the quality.
4. Responsible for implementing the Policies
and Procedures in operating the Pastry
and Bakery
5. Responsible for ensuring sufficient
operating equipment and supplies for the production.
6. Responsible for
establishing and maintaining high sanitation standards in the Pastry and Bakery.
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible for ensuring the Pastry and Bakery is covered with management staff during operation.
9. Responsible for implementing special
promotions and events for the Pastry and Bakery, to attain a profitable
food and beverage operation in guidance with the Executive chef.
10. To set standards
in for Production of the Pastry
and Bakery in line with company policies.
11. To
achieve objectives set in key result area in the annual PDR.
1. CUSTOMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in product.
2. Produce fresh, quality and tasty Bread
and pastry, well presented in a hygienic environment to ensure guest
satisfaction at all time.
2. BUSINESS MANAGEMENT
1. To
direct the activities of food quality, productivity and creativity to maintain
and improve standards according to menus, a'la carte, promotions and special
requirement
2. Schedules personnel
consistent with the volume of business and needs in service.
3. Identifies and solves
problems in a timely manner.
4. Capable of deciding the
level of authority and responsibility that can be delegated.
5. Carries out a firm and
fair employee treatment policy.
6. Prepares and submits
all reports required for the Pastry
and Bakery, as dictated by
Reporting system
7. Attends meetings and
training sessions organized by the Hotel management for the position.
8. To direct the Pastry and Bakery brigade in maximising
all resources to achieve high quality and
excellent
All over cost control.
9. Prepare all food purchase requests for
the Pastry and Bakery
10. Prepare yearly training plan
11. Closely works together with the Executive
Chef on development of the section according to
Divisional objectives
12. Manages
the production and distribution of all Pastry and Bakery item for all outlet
accordingly to level of business and to service timing.
3. COMMUNICATION
1. Reports to the Ex.
Chef.
2. Communicates effectively with guests,
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information.
3. To hold regular briefings, meetings with his team.
4. Co-ordinate and compile action plan for Functions, Outside
Caterings and Weddings.
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To ensure and follow up that equipment
faults are reported through a trouble report, to maintain effective working
environment.
2. To achieve maximum utilization of material,
equipment and staff for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Ensure truth training that the Theme Kitchen staffs are aware of
hotel’s fire evacuation and emergency policies and procedure.
3. Ensure truth training that the Pastry and Bakery staff are using all specific machinery in the appropriate matter
with the necessary protection tools.
4. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Coaches and counsels
Chef de party effectively.
2. Evaluates objectively
the performance of Pastry and
Bakery staff.
3. Identifies training needs within Pastry and Bakery staff an and implements employee development and training
program
4. Prepares, conducts and
supervise training for Pastry
and Bakery staff.
5. Motivates a strong team
amongst Pastry and Bakery staff
7. MARKETING
1. Assists in establishing and
conceptualizes promotion Plan for the Pastry and Bakery, including the successful implementation.
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst Pastry
and Bakery staff.
2. Establishes and implements all the food
and beverage policies and procedures in the Pastry and Bakery
3. Recognizes good quality products and
presentation.
4. Maintains high
sanitation standard throughout the Pastry and Bakery staff.
5. To
constantly strive for new innovative ideas in menu and new concepts of
production
6. Authorises store requisitions and minor purchases for
the Pastry and Bakery
7. To ensure
Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
8. Directly handles day to day training in
the Pastry and Bakery
9. Assist
the Executive Chef to initiate and prepare new menus with innovative ideas. Pastry Kitchen
10. Submit
recipe fiche technique to Executive Chef before implementing any new menu Item
11. Understand all Desserts Production Process
and Ice-cream handling
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in the
course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION: Pastry
Chef DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION
Three year apprenticeships
QUALIFICATIONS quality
Pastry production
EXPERIENCE 2 years experience as Pastry chef Hotel production
INTERPERSONAL Leader mature confident and fair
SKILLS Very good motivation and
development skills
Good training skills
COMMUNICATION Good written and verbal English French
Skill
able to get along with people
at
all levels
SPECIFIC Should be able to handle pressure
good knowledge of traditional French pastry
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, able to work
long
hours and to handle
pressure
OTHER Food and Hygiene knowledge
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open
friendly environment
with
responsibilities and pressure
WORKING Flexible hours in accordance with job
requirement
HOURS should not fall into a routine.
Signature:
[Employee] [Date] [Department
Head] [Date]