JOB SUMMARY:

To oversee and managethe seamless running of the pastry department in support to the Head PastryChef; by providing a highly efficient and effective service while ensuring thatall financial and statutory requirements are met, and supporting the deliveryof outstanding customer service. Management of line staff to includeinterviewing, hiring, training, scheduling, promoting, performance evaluations,disciplining, and termination.

ESSENTIAL JOB FUNCTIONS:

· Managementand oversight of recruiting, hiring, training, scheduling, supervision ofemployees and overall performance and development in conjunction with culinarychef team.

· Appraisingpastry department’s overall productivity and efficiency for recommendations forpromotions, performance evaluations, disciplining and/or terminations.

· Maintainsstandards of quality and service of pastry station and adhered to by employees.

· Responsible for theproduction and have knowledge and competency in pastry menu items.

· Assists in overseeingpastry inventory, purchasing and food cost.

· To assist in thecreation and preparation all varieties of fish in the pastry preparation area accordingto the standard recipes, with flair, creativity and quality standards that maintainhigh standards and expectations of the restaurant.

· To assist incontrolling food costs and minimize waste of all food items.

· To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.

· Beingthe “Example” at all times that the staff witnesses, and knowing that a muchgreater response from the staff is achieved by leading the way and notdirecting the way. Instill a culture of pride and ownership.

· To maximize employeemorale and productivity. To assist and train pastry line staff in thepreparation and production of pastry menu items

· Toensure the restaurant’s operational budgets are strictly adhered to, all costsare controlled and any expenditure approved.

· To ensure pastry workstations are cleaned down at the end of a meal period and food is stored awayin the appropriate manner

· To ensure the properhandling and storage of all food items according to health and safety

· To ensure kitchen andfood preparation areas are left clean and sanitized when unattended

· Tomaintain good working relationships with colleagues and all other departmentsand liaison with Human Resources and the Executive Chef with staff or colleague issues

· To abide by allfederal, state and local labor, health and safety laws

· Tohave a complete understanding of the restaurant's policy relating to Fire,Hygiene and Safety; including staff training and adherence by all.

· Tohave a complete understanding of the restaurant’s employee handbook and adhereto the regulations contained within it.