Job Description
TITLE: Pastry Chef
RESPONSIBLE TO: Sous Chef/Head Chef
Job Purpose
The position requires you to interact with customers and manage your section independently and be able to handle busy periods effectively. As part of a busy restaurant operation you will be responsible for revenues for your section. Ensuring your individual section optimizes, in all aspects of sales and service.
You will assist the Sous Chef and head chef in managing all aspects relating to your section in the kitchen, having the highest regard to the food quality, presentation, and kitchen hygiene and safety standards.
Main Duties
Ø The preparation of all desserts, breads, petit fours for restaurant.
Ø Have a full operational knowledge of all recipes /standards /portion sizes/ yields/ presentation style of dishes produced within the pasty department.
Ø Ensure that sufficient supplies/stores are requisitioned and received, to meet the expected business demands of the shift/session.
Ø Receive details of the menu requirements and quantities/portions needed from the Head Chef – Liaise with the Sous Chef or Head Chef with any production queries.
Ø Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
Ø Check that all food safety regulations and procedures are fully complied with. Report any defective equipment or safety hazards within the kitchen.
Ø Conduct any special daily or periodic duties (e.g. Refrigerator temperature readings/recordings
Ø Assist with the training and development of subordinate staff. Maintain records as required.
Ø Monitor the end of service procedures (e.g. return of unused food, cleaning).
Ø Assist with the security of the keys, personal property and the kitchen and stores area. Report any unauthorised persons in the area.
Ø Help to encourage commodity, fuel and energy savings without detrimental effects on standards, service or safety.
Ø Establish and maintain effective communications with subordinate, colleagues and senior staff (e.g. pre-session briefings). Work in co-operation with other departments, of the restaurant.
Ø Attend training sessions when required.
Ø Encourage safe working procedures and to comply with statutory and company health and safety regulations, especially fire precautions, manual handling, chemical usage and storage, disposal of waste materials and reporting of accidents.
