Prepare in advance theingredients, material and equipment needed for daily pastryoperations.
Prepare and serve dishesaccording to the pastry menu.
Providedirection to the Kitchen helpers, including Commis, Cooks, KitchenAttendants and Stewards.
In absence ofPastry Chef, conduct shift briefings to ensure hotel activities andoperational requirements are known.
Workwith Pastry Chef and People Services Manager to ensure thedepartmental performance of staff is productive.
Conduct on the job training in accordance with thedepartmental standards and procedures and maintain a record ofprogress for each staff member.
Provideinput for probation and formal performance appraisal discussions inline with company guideline.
Coach, counseland discipline staff in breach of hotel policies and departmentalprocedures, providing constructive feedback to enhanceperformance.
Recycle where-ever possible andenforce cost saving measures to staff.
Logsecurity incidents and accidents in accordance with hotelrequirements.
Communicate to Pastry Chef anydifficulties, guest or internal customer comment on and otherrelevant information