Executive Chef Pastry

Responsibility:

• Direct the creation and preparation of all pastry dishes and baked goods
• Ensure the quality of the food items and meet specifications.
• Train pastry cook on plating a pick-ups
• Ensure all pastries are uniform and up to standard
• Source and select necessary pastry ingredient
• Manage food costs and inventory for pastry goods
• Follow appropriate personal hygiene procedures to ensure food is safe for consumption,
• including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear and ensure all staff under his area is compliant.
• Ensure compliance with food safety and handling policies and procedures First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and
• thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).