Executive Pastry Chef

Directs and controls all subordinate pastry staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
Insures that all pastry production equipment is functioning properly and preventative maintenance is properly scheduled as well as routine maintenance and repairs are carried out efficiently.
Co-ordinates with Executive Chef in ensuring that pastry operations function efficiently and on time, and production quantities are met
Prepares duty rosters as directed
Monitors the consistency of preparation and presentation of all pastry production areas to ensure that they conform to the requisite standards.
Liaises with Executive Chef regarding purchasing and supplies to ensure that all food items ordered are of the appropriate quality.
Assists in the implementation of the annual promotion plan and menu change cycle
Helps to ensure that an accurate and up-to-date recipe book is maintained
Assists in menu planning as directed.
Assists in maintaining standards of hygiene and cleanliness in all pastry kitchen and related areas.
Assists in the controlling and monitoring of all kitchen expenses.
Prepares and submits reports as directed by supervisors
Conduct frequent checks ensuring Mise-En-Place, production procedures, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary
Assists in the selection, training and evaluation of pasty hosts
Coaches, counsels, disciplines and develops pastry hosts.