JOB DESCRIPTION

POSITION:Pastry Chef / Baker

DEPARTMENT:Food & Beverage

REPORTS TO:Executive Chef / Head Chef

PRIMARY OBJECTIVE OF POSITION

To produce the maximum possible production of sweets and bakery products for all hotel outlets to the highest possible food standard, and to co-ordinate preparation and stock rotation and control. All production is carried out with hotel’s guidelines and budgets.

TASKS, DUTIES AND RESPONSIBILITIES

TO MAXIMISE PASTRY AND BAKERY PRODUCTION TO ENSURE HOTEL RESTAURANT AND FUNCTIONS PROVIDE THE HIGHEST FOOD QUALTIY

  • Ensures the highest food quality appropriate is carried out in the pastry and bakery section
  • Adheres to Roe Park Resort standards of food quality, preparation, recipes and presentation
  • Ensures stock is adequate for pastry section
  • Supervises the proper set-up of each item on menus and ensures their readiness
  • Stores unused food properly to minimise waste and maximise quality
  • Assists in stock control presentation
  • Works closely with Chef’s to ensure correct preparation and presentation and food quality is maintained
  • Assures proper safety, hygiene, and sanitation practices are followed
  • Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen
  • Ensures readiness and makes priorities in case of last minute changes to reservations
  • Confers closely and regularly with the Executive 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 required
  • Makes sure that prep is done to cover for days off.

SUPERVISES PASTRY PRODUCTION STAFF

  • Supervises pastry production staff to make sure sweets and bread is to the highest level

HEALTH AND SAFETY

  • Adheres to all health, sanitation and food safety rules and regulations
  • Ensures that all potential and real hazards are reported and reduced immediately
  • Fully understands the hotel’s fire, emergency and bomb procedures
  • Works in a safe manner that does not harm or injure self or others. Knows how to protect self against chemicals, and is aware of harmful chemicals used
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

MISCELLANEOUS

  • Suggests changes to menus to reflect local, seasonal and national trends
  • Recommends better preparation procedures to the Executive Chef
  • Accepts flexible work schedule necessary for uninterrupted service to the food production function
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef
  • Continuously seeks to endeavour the knowledge of own job function
  • Is well updated on, and possesses solid knowledge of the following:

-Hotel fire, bomb and emergency procedures

-Hotel health and safety policies and procedures

-Current licensing relating to own department

-Restaurant corporate marketing and promotional programmes

-Restaurant guests generating high business volume

Signed:______Date: ______

Pastry Chef

Signed:______Date:______

Executive Head Chef

Pastry Chef/Baker

August 2014