SUMMARY:

Responsible for the quality of all pastry prepared in the kitchen under supervision, to ensure that the food and pastry standards are continuously improved. Checks constantly for its taste, temperature and visual appearance. Supervises all pastry & bakery staffs. Planning of pastry production in accordance with the volume of business. Coordinates with the Executive Chef/Director of Kitchen regarding all the pastry purchases for the outlet and bakery. Monitors all aspects of food safety and hygiene

ESSENTIAL DUTIES AND RESPONSIBILITIES 

The essential functions include, but are not limited to the following: 

•Supervises and participates in and preparation of all baked food such as pastries and desserts in accordance with established recipe cards and methods.

•Ensures that all Kitchen / Restaurants / Room Service, are supplied with their requirements of baked items, pastries and desserts.

•Ensures that all baked items, pastries and desserts are visually attractive and eye appealing by checking and tasting on regular basis.

•Prepares decorative center pieces for Outlets and Banquets.

•Ensures that portion control policy standard plating instruction are adhered to.

•Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve department service delivery.

•Keeps and up-to-date standard recipe file for all baked, pastry, and sweet items to include:

oRecipe list

oItems costs

oImportation items list & their costs.

oPreparation time

•Is well versed in all Bluejack Cultural beliefs, policies & procedures 

•Ensures that all pastry equipment / utensils in the section are correctly handled and maintained. 

•Checks daily function sheets and daily menu to ensure appropriate production levels.

•Ensures Hygiene and Sanitation Standard are attained in the section, at all times.

•Ensures that pastry area is kept in clean and orderly fashion.

•Assists Executive Chef in the preparation of the Department budget and goals.

•Works closely with F&B Director and Executive Chef to discuss special promotions and participates in menu planning as appropriate.

•Participates the following meetings as per the schedules:

oTraining coordinators meeting

oDepartment communication meeting.

•Assists Executive Chef to maintain high rating on guest satisfaction

•Conducts, in coordination with Executive Chef or his delegate, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.

•Identifies and develops formal training plans and conduct on the job learning events for Pastry kitchen employees.

•Conducts monthly communication meeting for all pastry kitchen employees.

•Performs related duties and special projects as assigned by the Executive Chef

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) 

•An experienced pastry chef graduated from a well-known culinary institution is highly desirable

•Minimum of 8-10 years of experience in pastry cooking, preferably in a 5 star environment

•Solid track record, proven creativity 

•Full HACCP awareness

•Solid managerial experience and knowledge in kitchen operation, including the knowledge required for management of people, complex problems, food and beverage management and food sanitation

•Have excellent English communication skills both in written and spoken

•Possesses professional disposition with excellent communication and interpersonal skills

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.