POSITION OBJECTIVE Directly responsible for all kitchen functions, creating menu, submit technical sheets, preparation and maintenance of quality standards; sanitation and cleanliness; training of staff on methods of cooking,preparation, plate presentation, portion control. Contributes in the profitability of the Restaurant and the company.
Key Responsibilities:
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
- Create new and exciting desserts to renew our menus and engage the interest of customers.
- Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
- Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
- Check quality of material and condition of equipment and devices used for cooking.
- Guide and motivate pastry assistants and bakers to work more efficiently.