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.