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Essential Duties and 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 and run a section with the assistance of the Sous Chef Pastry, and with minimum supervision required from the Pastry Chef.
• Maintain a disciplined shift, with full in control of both the production and the personnel assigned.
• Ensure that menus, recipes, guidelines, and methods provided by the Pastry Chef are followed accordingly.
• Maintain a safe and clean work environment by complying with USPH and Company Regulations.
• Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates.
• Produce and maintain the expected level of food quality in assigned area and according to instructions from the Pastry Chef.
• Analyze recipes constantly for any possible improvements.
• Submit daily food requisition to the Pastry Chef.
• Countercheck daily deliveries from the Storeroom for accuracy
• Report discrepancies to immediate supervisor if deliveries are incorrect or not completed.