İş Tanımı
Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.
Main Responsibilities:
- Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.
- Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.
- Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Inspect daily, all fresh food received to ensure a high quality is maintained.
- Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.
- Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
- Plan the duty rosters on weekly basis.
- Ensure the proper purchasing request, store requisitioning and controlling of supplies.
- Work with Executive Pastry Chef and Human Resources Manager to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines.
- Coach, counsel and discipline staff, provide constructive feedback to enhance performance.
- Work with Executive Pastry Chef in the preparation and management of the department’s budget.
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
- Maintain a hygienic kitchen and personal hygiene.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Implement and practice HACCP.
Aranan Nitelikler
- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
- Must show signs of career development HACCP certification
- Minimum 3 years kitchen experience
- Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain
- Experience in the retail sector is beneficial
- International experience preferred
- Local language – excellent oral and written skills
- English – excellent oral and written skills
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent written and verbal communication skills.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Ability to identify and delegate tasks effectively.
- Excellent organizational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Works in a safe, prudent and organized manner.
- Knowledgeable of food safety regulations.
- Computer literacy adapted to the field of training: Ability to operate computer and office equipment.
- Proficiency in Excel and Word
