PURPOSE OF THE POSITION:
To manage the pastry kitchen and items for all related food outlets whilst ensuring high quality goods are produced for each outlet and retail.
KEY ACCOUNTABILITIES:
- Runs the Pastry department
- Manage the pastry section for optimum production , quality and taste
- Plan sequence and time cooking operations to meet restaurant or banqueting service periods
- Plan and solve challenges and make decisions that impacts the final product before going to the client
- Working in a tight production schedule to assure all products delivered on time
- Setting the product or brand standard for all food outlets
- Control production cost.
- Conduct monthly stock takes to ensure controls are in place
- Coordinate the work and activities of subordinates
- Strong leadership abilities(hands on and lead by example)
- Training and developing others(growing people)
- Communication with head of department ,assistant ,peers and subordinate
- Ensure that the set Hygiene standard is followed by all staff at all times
QUALIFICATIONS & EXPERIENCES:
- Culinary Certificate or Diploma
- Minimum 5 years’ experience in 5 star hotel and\or restaurant operations
- 4 years – Specialist confectionary experience
- Minimum 2 years international experience
- HACCP trained or the equivalent
- Culinary Achievements will be an added advantage
SKILLS REQUIRED:
- Effective Communication
- Interpersonal Skills
- Ability to Work Independently
- Attention to detail and Accuracy
- Computer literacy
- Organizing and leadership skills.
