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Key Responsibilities

Operational

• Ensure that Quality Standards and Procedures are in line with company Rules and Regulations.
• Ensure that pastry personnel is guided and trained to increase productivity.
• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.
• Responsible for the Pastry production for the Buffet area.
• Assist the Pastry Chef with any additional assignments.
• Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.