RESPONSIBLE FOR: Pastry Chef, Commis Chefs
Job Purpose
To ensure the smooth and efficient running of the Section for which you are responsible. To implement and maintain a high standard of hygiene. To produce food to the required standard – following all of the published specifications and standards.
Main Responsibilities/Key Tasks
1. Run the pastry section of the kitchen
2. Report to the Executive Head Chef for the Pastry Section
3. Ensure excellent quality throughout the dessert offerings
4. Bring creativity to the pastry offerings
5. Supervise Pastry Chef and coordinate all pastry and dessert preparation and presentation
6. Plan production to facilitate daily requirements
7. Develop appropriate seasonal menu offerings
8. Manage food cost controls to contribute to Food and Beverage revenue
9. Ensure compliance with food hygiene and Health and Safety regulations
10. Maintain a high standard of Kitchen cleanliness and hygiene practice
11. Report equipment faults and defects
12. Attend all relevant training as and when required
13. Show willingness to take on additional responsibilities when necessary
14. Familiarise yourself with our Core Values TITANIC which link to the desired behaviours that we expect all our employees to display
15. Have a thorough knowledge of and adhere to the law with regard to the following company regulations:
1. Fire regulations and procedures
2. Health and safety regulations
3. Food hygiene regulations
16. Be attired correctly at all times and maintain a high standard of personal hygiene and cleanliness
17. Undertake special duties or work outside the normal daily/weekly routine but within the overall scope of the position at the request of the Executive Head Chef/General Manager/Deputy General Manager
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