Handle in all aspects of pastry production, including dessert and bread recipe development, baking, plating, and presentation.
Ensure adherence to all safety and hygiene regulations within the pastry kitchen.
Maintain consistent quality and presentation of all desserts and pastries, exceeding guest expectations.
Contribute to menu development by suggesting new dessert concepts, experimenting with flavours and techniques, and aligning with the restaurant's overall concept.
Manage inventory of baking ingredients and supplies, minimizing waste and optimizing resource utilization.
Oversee pastry kitchen equipment and ensure its proper maintenance and cleanliness.
Represent the pastry department effectively in communication with other departments and external vendors.
Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.
Key Performance Indicators (KPIs):
Guest Satisfaction: Achieve zero negative comments or complaints from guest.
Food Cost Control: Control the food cost not to exceed 30%.
Inventory Management: A low rate of discrepancies in inventory counts and timely updates for stock movements.
Menu Innovation: Introduce at least 3 new dessert items per quarter, receiving positive feedback from both guests and team members.
Waste Reduction: Develop and implement innovative solutions for improving efficiency and reducing waste.
Food Hygiene: Achieve 100% compliance and passes for health inspections.
Food Safety Audits: Conduct and achieve 100% passes for regular internal audits of food safety practices, covering areas like proper handwashing, food storage temperatures, cleaning procedures, etc.
Sanitation: Track and achieve 100% completion of sanitation checklist that cover all areas of the food preparation and storage areas.
