To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Pastry Chef in an accurate and punctual manner.
To assist the Executive Pastry Chef with developing menus and "specials" which meet the needs of the target market and are in line with the operating procedure.
To assist the Executive Pastry Chef with developing menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Consistently maintain discipline following hotel guidelines and local legislation.
To liaise with the Executive Pastry Chef in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
Any other duties as may reasonably be requested by the management.
