Pastry Chef

Muscat, Oman

Full time

On-site

Job description

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JOB DESCRIPTION

Position : Pastry Chef

Department : Kitchen

Reports To : Executive Pastry Chef

Date :

Job overview:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Duties and Responsibilities:

· Has knowledge of the menu, the food items and goods handled in the area he is assigned.

· Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes.

· Makes any attempt to prevent any damage or loss of hotel property and equipment. He is familiar with the proper operation and handling, trains subordinates accordingly.

· He is responsible that all dishes are uniform and that established portion sizes are adhered to.

· Is responsible of the proper handling of food requisitions and transfers

· Is responsible of the cleanliness and sanitary condition of the kitchen area, fridges, storerooms, equipment and utensils at all times

· Attends the daily operation briefing with the Executive Chef, after he briefs his subordinates according the information necessary

· Conducts on the job training sessions with his subordinates

· Controls food cost by following standard recipes, portion control, avoid wastages and overstocking

· He follows and enforces Safety & Health Procedures to prevent staff injuries.

· Takes a professional self interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal

· Makes suggestions to the Executive Pastry Chef/ Executive Chef concerning improvements, which would lead to make more satisfied customers and / or increase volume of business or profit.

· Assist the Executive Pastry Chef in developing new menus and promotion ideas.

· Works on hours to guaranty the running of a professional sound operation at the highest level of guest satisfaction at all times, which may allocated to him by the Executive Chef.

· He is responsible that HACCP is carried out and strictly followed at all times

· Checks the daily menu, function sheets, par stock to determine the type and quality of food items to be prepared

· Assist in the ensuring that all deliveries are properly checked and accounted for

· To check par stock mise-en-place

· Participates to in-house and external staff gatherings and activities

· To ensure cleanliness of all utensils and working area

· To perform other duties and responsibilities that may be assigned by the Executive Pastry Chef from time to time.

· To deal with customer complaints in a courteous and sympathetic fashion and inform Management of every complaint or important observation.

· To consistently provide and maintain the highest standard of guest care and service

· Establishes and maintains effective employee relationships. Assists in solving problems that might arise

· Checks on temperature setting of cold room and reports any discrepancy to Supervisors.

· To be fully familiar with all hotel banquet menu’s

· Ensures that the food displayed is at the correct temperature

· To carry out all duties requested to the satisfaction of the Head Chef

· Supplying all kitchen outlets according to inter-kitchen and inter-department requisitions

· Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner

· Supervising, coordinating and participating in the preparation

· Ensures all the refilling is well presented on the Buffet and maintains the quality

· Ensures that the hotel’s cost control policies and procedures are followed

· Records all recipes in your own recipe book

· To consistently provide and maintain the highest standard of guest care and service

· To familiarize yourself with your departmental service performance & product standards and to be able to demonstrate their application consistently

· To comply with timekeeping and attendance policies

· To adhere at all times to all company, hotel and statutory rules, regulations and policies.

· To maintain a high standard of personal hygiene and grooming at all times

· To carry out any other reasonable tasks requested by your Supervisor or Management, full mobility in all areas of the kitchen will apply.

· To maintain your departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor.

· To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Supervisor/Manager

QUALIFICATIONS AND REQUIREMENTS

· High school diploma or equivalent vocational training certificate.

· 3-5 years experience as a Pastry Chef at a 4 - 5 star hotel or similar restaurant.

· Previous Management/Supervisory experience.

· Food handling certificate.

· Ability to communicate in English with guests, co-workers and management to their understanding.

· Ability to compute basic mathematical calculations.

· Ability to provide legible communication.

· Knowledge of food cost controls.

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