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RESPONSIBILITIES:

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Pastry Sous Chef) the performance of all direct reports.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
• Sets up the pastries display in all the buffets and teatime.
• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.
• Ensures that the Pastry Shop’s cleaning schedule established by the Pastry Chef is followed by all personnel on duty after each service and exercises proper methods to minimize equipment damages.
• Ensures that all Pastry Personnel are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
• Monitors the food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Pastry Sous Chef.
• Assists the Pastry Sous Chef with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.