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RESPONSIBILITIES:

• Project the image of a confident manager.

• Maintain a structured department.

• Utilize exceptional time management skills.

• Encourage subordinates to expend the maximum use of the fresh products available to achieve the best results for the recipes compiled by the Corporate Pastry Chef.

• Improvise and be creative on menu items when the need arises.

• Monitor and achieve targets for inventory controls, food costs, and team support.

• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.

• Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.

• Maintain quality and consistency in taste, presentation and appearance according to recipes and pictures.

• Rectify discrepancies immediately.

• Supervise and check all pastry outlets (Buffet, Speciality Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.

• Work closely with the Sanitation Officer and Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and reenforcement.