DUTIES AND RESPONSIBILITIES

• Assist in Developing and tests new recipes and presentation of desserts and pastries.
• Ensures that the pastry and baking equipment are always kept in high state of cleanliness and running order and that all food hygiene regulations are strictly observed at all times.
• Ensures that pastry workers are always well groomed, motivated and well disciplined.
• Promotes health and safety in the work place and ensures strict compliance to ISO 22000 at all-times.
• Supervises and coordinates activities of Pastry Cooks in any outlets engaged in preparation of desserts, pastries, confections, and ice cream.
• Assist in planning production for pastry department, according to menu or special requirements.
• Supplies recipes for, and suggests methods and procedures to pastry workers.
• Creates and executes appropriate decors and ornaments for buffet and other food displays.
• Assist in Requisitions all supplies and equipment and prepares Capex budget.
• Follows correct stock procedures and orders food or other requirements in accordance with the established food cost control procedures.
• Ensures that disciplinary actions are taken, when necessary, according to resort’s policies.

• Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
• Ensure all equipment is cleaned, well-maintained and in proper functional order.
• Through proper communication ensure that staff members have all the information they require in order to provide excellent service at all times.
• Constantly monitor staff morale to ensure that the personnel is kept in an appropriate state of discipline, motivation and commitment to the objectives of the organization at all times.
• Ensure that the pastry staff receive appropriate and adequate training, supervision and assistance in order to achieve the desirable level of performance in the preparation, cooking and presentation of all dishes.
• Regularly appraise staff in order to give feedback to them to enable them to constantly improve their performance.
• Compile staff duty roasters and plan staff holidays/public holidays as per the hotel’s level of occupancy.
• Keep records of staff hours of duty, absenteeism and sickness and notify Executive Pastry Chef appropriately.
• Regularly participate in Management and Coordination Meetings organized by the Executive Chef or his representative as required.
• Report on the administration and operation of the Pastry section on a regular basis as per established policies.
• Any other duties assigned by the management.

CANDIDATE REQUIREMENTS :

• Diploma in Food Production /A Culinary Diploma/degree from a recognised hospitality school preferred
• Should have minimum 5 years experience as CDP or 2 years experience as Pastry Sous Chef 
• Experience in Island is desirable
•  In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Must have excellent communication skills and training qualities when handling the staff