CDP-PASTRY

Client of JOBS-ME

Responsibilities

• To report for duty punctually wearing the spotless and full uniform and name badge at all times
• Organize shifts in the section with regard to mise-en-place production and its service
• Give tasks to Commis and check that they are carried out in the correct manner
• Write daily dry store, food requisitions and kitchen transfers for the approval of the Corporate Executive Chef / Production Sous Chef in order to achieve the high stock rotation desired in Pastry section.
• Ensure that On the Job Training on a one-to-one basis has been carried out and understood on regular basis
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe.
• Responsible for completing the daily checklist of Mise-en-place and food storage.
• Attend weekly or monthly meetings as directed by the Corporate Executive Chef / Production Sous Chef.
• Report any problems regarding failure of machinery and equipment to Production Sous Chef and to follow up and ensure the necessary work has been carried out.
• Ensure that all workstations are clean and tidy, and things are well organized
• Suggest in composing new recipes and menu ideas.
• Ensures that HACCP standards are followed with consistency in the pastry section
• Develops and tests new recipes and presentation of desserts, pastries and cakes etc.
• Supervises and coordinates activities of Pastry Commis engaged in preparation of desserts, pastries, confectionaries, and ice cream:
• Creates and executes appropriate decors and ornaments for outside party buffet and other confectionary displays, if needed

Education

Diploma or certificate from a culinary school or equivalent education Experience Minimum of 3 4 years experience in a similar position at a reputable comparable large-scale restaurant

Experience

Minimum of 3 4 years experience in a similar position at a reputable comparable large-scale restaurant

Qualification

• Prior relevant experience in confectionary production
• Strong leadership and communication skills working with a variety of employees
• Should know computer skills in Word, Excel, and the kitchen computer production system
• Able to communicate in English language
• Ability to handle many tasks at once and effectiveness in a fast-paced work environment
• Ability to work flexible schedule to accommodate business level