Pastry Chef

KEY DUTIES / RESPONSIBILITIES

Keep the kitchen organized and clean

Supervise subordinates in the kitchen

Prepare kitchen budgets and present them to the organization’s management for perusal and possible approval

Order all supplies required in the kitchen for making pastries

Teach coursework related to pastry making and training new and old Eri Hosts working in the kitchen

Knowing new developments and emerging pastry making ideas to improve on the organization’s profit making

Prepare menu items for dessert and food cost calculation

Prepare baked foods, such as bread, alongside pastries, bakeries and desserts

Research and develop recipes

Conduct and organize tasting sessions for the potential customers and waiters any time there is such requirement

Inculcate into kitchen department new standards imposed by management

Ensure all utensils and equipment utilized in the kitchen are in the best working conditions

Closely inspect the measure and quality of ingredients used for each preparation

Liaise with ingredient suppliers and choose carefully the ingredients required for baking needs.

Budgeting and expenses controlling (Tactical Cost Expense Management)

Forecasting

Ability to oversee the entire operation of the resort during the absence of Executive Chef