Manages all day-to-day operationsof the pastry and bakery section of the kitchen.
Prepare a wide variety of goods such as cakes, cookies,pies, bread etc. following traditional and modernrecipes.
Able to produce all baked goodsincluding but not limited to artisan breads and rolls, muffins,laminated Danish, laminated croissants and doughnutsetc.
Able to develop, designs, or creates newideas and items for Pastry Kitchen.
Create newand exciting desserts to renew hotels menus and engage the interestof customers
Ensure excellent qualitythroughout the dessert offerings.
Followsproper handling and right temperature of all foodproducts.
Decorate pastries and desserts usingdifferent types of icings, toppings etc. and ensure the foodpresentation will be beautiful and exciting.
Coordinates activities of cooks and workers engaged infood preparation.
Supervise and coordinate allpastry and dessert preparation and presentation.
Checks the quality of raw and cooked food products toensure that standards are met.
Assists indetermining how food should be presented and creates decorativefood displays.
Monitor stocks for bakingingredients such as flour, sugar etc. and make appropriate orderswithin budget.