Bếp trưởng Bếp bánh/ Pastry Chef

Job Summary - (Role Summary)
• Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.
• Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Essential Duties and Responsibilities - (Key Activities of the role)
• Prepares and present baked pastries including the preparation of:
o Baked pastries
o Handling and storage of commodities
o Chou pastry dishes
o Gateau pithiviers
o Bake and fill a variety of sweet pate dishes
o Savoury products from chou short and puff
• Prepares and present yeast raised pastries including the preparation of:
o Croissants
o Brioche
o Kuchen
o Danish pastries
o Savarins and babas
• Prepares and present afternoon tea items including:
o Those suitable to be served for afternoon tea in a hotel
o Flans and pies
• Prepares and present desserts including:
o Frozen desserts
o Hot desserts
o Cold desserts
o Specialty desserts
• Prepares and presents gateaux, tortes and cakes including:
o Traditional gateaux, torten and cakes
o Finish and decorate them
o Prepare for service and serve them to guests
o Design, prepare, cover and decorate cakes for festive occasions
o Prepare a range of cheesecakes
• Prepares marzipan work
o Prepare modeling marzipan
o Prepare a range of molded flowers and figures
o Manipulate marzipan to cover cakes
• Prepares Petits Fours
o Prepare a range of petits fours secs
o Prepare a range of petits fours glaces
• Maintains hygienic standards and practices
• Maintains a hygienic kitchen
• Cleans the kitchen and equipment
• Maintains personal hygiene
• Works with Executive Chef in manpower planning and management needs
• Works with Executive Chef in the preparation and management of the Department's budget