Pastry Chef

JOB TITLE:                                Pastry Chef

DEPARTMENT:                         Kitchen

RESPORTS TO:                   Exe Chef, Pastry Sous Chef, Head Chef, Sous Chef, Senior Pastry Chef

RESPONSIBLE FOR:                 Prep Cook

GENERAL PURPOSE:       

To contribute to the production of the highest possible food quality in the pastry section. All production is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts. 

MAIN DUTIES:

CONTRIBUE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY IN PASTRY SECTION.

Note: This is not an all inclusive list. Additional duties may be assigned.

·          Ensures the highest food quality appropriate to the market.

·         Adheres to company standards of food quality, preparation, recipes, and presentation.

·         Prepares the proper set-up of each item on the desert menus and ensures their readiness that all food from all section is delivered on time.

·         Uses the correct seasonings, portions, and appearance for food service in the operation. 

·         Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

·         Assisting Head Pastry Chef in checking and ordering fresh products and dry storage items required by the section. 

·         Ensures readiness and makes priorities in case of last minute changes to reservations.

·         Confers closely and regularly with the Senior Pastry Chef and takes every opportunity to become familiar with all aspects of his or her position in order to be ready to fill in whenever needed.

·         Adheres to all health, sanitation and food safety rules and regulations.

·         Ensures that all potential and real hazards are reported and reduced immediately. 

·         Ensures that employees work in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.

·         Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.

·         Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.

·         Sets up “mise-en-place” for service. 

·         To carry out any other duties as directed by Pastry Sous chef and Head Chef. 

·         Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.

·         To ensure that the food prepared in the restaurant kitchen is the standard that the Executive Chef has set.  

 ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses. 

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

  GENERAL DUTIES:

·         Extreme flexibility to work when needed and assist in workload of others.

·         Suggests changes to menus, to reflect local, seasonal and national trends to Pastry Sous Chef

·         Recommends better preparation procedures to the Pastry Sous Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Pastry Sous Chef.

·         Attend any meeting or training session as required by Pastry Sous Chef and Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.       The company fire and health and safety procedures

2.       The company security procedures

3.       The property facilities 

4.       Licensing regulations

5.       Operation standards and departmental procedures

 PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Bend forward.

·         Kneel down.

·         Reach and grasp.

·         Push and pull objects.

·         Lift and/or move up to 25 lbs, sometimes over shoulder.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

·         2 years’ experience in Pastry kitchen.

·         Excellent command of English Language (Written and spoken).

·         Health and Safety Training. 

·         Food Hygiene Training. 

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Self-motivated, continuously seeking to succeed and progress in career within the company. 

·         Extremely flexible and committed.

·         Lively, enthusiastic and confident.

·         Ability to handle difficult situations successfully.

·         Good organizational skills.