Overview: To assist the Senior Chef within Pastry in the production, control and issue of all Pastry items in the kitchen in accordance with Company and Hotel policies, procedures and standards. To maintain high standards of customer satisfaction whilst ensuring the food cost is kept in line with approved budgets Key Responsibilities: To be familiar with all menu items relevant to your section and prepare/present dishes for service to the highest standards. To ensure the correct preparation, cooking and presentation of food the highest standards in conjunction with section head. To assist the Head Pastry Chef and Pastry team provide an efficient, smooth and quick service while maintaining principles and standards set by the Head Chef. To constantly check quality and quantity of food going out of the Pastry and outlets serving on your behalf.To order and purchase for the Pastry Section food requirements in an economical manner in the absence of the Head Pastry Chef or as directed by the Head Chef. To control food storage activities to make sure that all food is kept in prime condition and a good method of stock rotation is being used in Pastry and all other areas of the kitchen. To ensure the correct control of mis-en-plas, both quality and quantity and storing it in a correct manner. At Elite Hotels we have a single minded and unwavering goal to make every visit to our hotels a positive experience that customers feel compelled to talk about.