Pastry Commis Chef


Requirements

– Maintains and cleans all work areas, pastry equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
– Co-ordinates with colleagues whenever necessary regarding operational problems.
– Is familiar with the operational procedures of all equipment in the pastry and operates them in the correct manner to ensure the maximum efficiency and personal safety.
– To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
– Participates in regular meetings and briefings as may be scheduled.
– Participates in any scheduled training and development program that may improve personal or departmental standards.
– Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
– Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
– Set up station properly and on time for each service period.
– Make sure all pastries are prepared by recipes designated by the Pastry Sous Chef..
– Notify Chef de Partie or Pastry Sous Chef of any problems or complaints as when they arise.
– Test pastries to determine if they have been prepared as per recipe, using methods such as tasting, smelling, or piercing them with utensils.
– Proper pastries rotation – first in – first out.
– After service switch off and clean oven tops and work areas as well as surfaces.
– Ensures that guest needs and expectations are met by providing a consistently high standard of pastries preparation and presentation.
– Assists in establishing the identity of the outlet by providing the standards of pastries presentation required by each outlet.
– Is aware of the method of preparation and the standard recipe for every menu items in his particular pastry section and follows the procedures at all times.
– Maintains and cleans all work areas, pastry equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
– Co-ordinates with colleagues whenever necessary regarding operational problems.
– Is familiar with the operational procedures of all equipment in the pastry and operates them in the correct manner to ensure the maximum efficiency and personal safety.
– To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
– Participates in regular meetings and briefings as may be scheduled.
– Participates in any scheduled training and development program that may improve personal or departmental standards.
– Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.