Accurately assist in the preparation of all pastries, desserts, breads, creams, etc. as per Executive Chef Instructions

B. Specific Duties and Responsibilities

General / Planning and Organizing

·          Expense control sheets are used.

·          Food Costs and expenses are controlled and within budget. Food wastage is minimized

·          Food and Beverage Purchasing is tightly controlled. Stock controls are implemented and par stock levels maintained

·          Updated Pastry Kitchen information is maintained and information is provided according to agreed formats.

·          Equipment maintenance and replacement costs are controlled. Operate within budget and control costs

·          Monthly reports and action plans are compiled for management planning eg cost reports

·          All staff understand and demonstrate the Mission, Vision and Values for the Pastry Kitchen

·          Applicable HR policies, procedures and Legislation is applied in all Staffing decisions.

·          Job Profiles are utilized to: induct, train, develop and manage staff’s performance.

·          Adequate staffing to cover shift , occupancies and business levels

·          Smooth transition between shifts managed

·          Staff are made aware of all rules, regulations, policies and procedures which affect them- Health and safety

(Orientation and Refreshers)

·          Staff are trained and developed to fulfill the requirements of the job and deliver exceptional service- tasks are assigned effectively

·          Staff are motivated and empowered to use their initiative in delivering exceptional service in the kitchen

·          Staff maintain exceptional levels of cleanliness, hygiene and grooming in accordance with the Dress and Grooming Code and health regulations

·          Staff performance is constantly monitored and feedback given both formally and informally and corrective action is taken timeously

·          Disciplinary action is consistently applied and in line with IR Policies, procedures and relevant Legislation

·          Staff turnover is within acceptable levels

·          Absenteeism, sick leave and time off is managed

·          Staff meetings and briefings are held to keep staff informed of developments which affect them – and are minuted

·          Alert and open to taking responsibility when problems occur

·          Respect people including colleagues, customers, superiors peers and most of all self

Open to feedback and listen to other points of view and ways of doing things

. Critical Competencies, Skills and Abilities

·          Be able to communicate and understand the predominant language(s).

·          Be able to work in a standing position for long periods of time (up to 5 hrs)

·          Be able to reach, bend, stoop, and frequently lift up to 50 lbs.

·          Must have the stamina to work 50 to 60 hours per week.