Executive Pastry Chef

Responsibilities

• Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
• New dishes and pastries are developed.
• Festival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national / cultural festivals.
• Effective employee working relationships are established and maintained.
• Supervise all employees in the Pastry / Bakery kitchen.
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
• Establish culinary standards specific for Pastry / Bakery which meet the need of the target market.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.

Skills

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