To ensure that Pastry, Bakery is managed successfully as independent profit centers.
Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
Co-ordinates with colleagues whenever necessary regarding operational problems.
Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
Participates in regular meetings and briefings as may be scheduled.
Un
To ensure that Pastry, Bakery is managed successfully as independent profit centers.
derstands and abides by all safety rules, emergency procedures and fire prevention regulations.
To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
Participates in any scheduled training and development program that may improve personal or departmental standards.
Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
