Assists in supervising the functions of all the Pastry employees, including reporting on duty, late arrival, overtime, off days and public holidays in order to ensure a maximum productivity during their duty.
Assists in supervising personal grooming, hygiene and uniform wearing of all Pastry employees.
Assists in ensuring a high level of cleanliness in the pastry section and makes sure that it is kept in a hygienic and organized manner, fit for food production.
Assists in ensuring that fridge, freezer, cupboards and working tables are kept clean at all times.
Assists in ensuring that Pastry Section equipment is used correctly, kept clean, and reports any defects promptly.
Assists in initiating daily requisitions based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
Assists in planning and supervising production of all cold and hot desserts, Oriental and International and bakeries including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensures that they are fresh and prepared in the correct manner.
Reports any non-available item to the Executive Chef or his delegate as well as the outlet managers, and proposes an alternative if the item can not be prepared within an acceptable time frame.
Co-ordinates with the Pastry Chef or the Executive Chef on daily and weekly menus and functions, and determines the type and the quantity of food to prepare.
Ensures that recipe cards are kept in order and are available at all times for easy references.
Participates in Kitchen training and other hotel related training programs.
Ensures that training takes place regularly in Pastry Section and ensures that the Section staff participates in any organized training.
Ensures that non-kitchen staffs are not allowed in the Pastry Section as well as any other sections of the Kitchen.
Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Pastry Chef, the Executive Chef or his delegate.
Assumes the responsibilities of the Pastry Chef in his absence.
Elaf hotels management expertise and international standard of services and facilities, together with its unrivalled knowledge of market conditions throughout the kingdom of Saudi Arabia and Middle East has made Elaf hotels company the first hotels company to be awarded the ISO 9001 in the Middle ...
Elaf hotels management expertise and international standard of services and facilities, together with its unrivalled knowledge of market conditions throughout the kingdom of Saudi Arabia and Middle East has made Elaf hotels company the first hotels company to be awarded the ISO 9001 in the Middle ...Read More