Pastry Chef

As a Pastry Chef he/She manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She develops and standardises recipes. He/She designs food preparation aesthetics. He/She plans special menu items. He/She designs the menu and determines menu prices. He/She maintains safety and sanitation in the kitchen. He/She maintains equipment.

- ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements

- design, plan, cost and price menus and co-ordinate food preparation

- quality management of food

- investigate and resolve customer complaints within agreed criteria

- effective liaison, support and assistance with the remainder of organisation

- allocate workloads to team members

- supervise, manage and assist in the direction of the overall performance of the team

- maintaining accurate records and accounts as required and reporting as agreed

- set an example for team members of commitment, work ethic and habits and personal character

- responsibly use resources and control expenses to operate within budgetary controls

- adhere to all organisation policies and procedures