My client is looking for a Restaurant Pastry Chef with experience from fine dining restaurants. Under the guidance and supervision of the Head Chef, and within the limits of established restaurant policies and procedures, the Pastry Chef oversees all facets of the restaurant pastry & dessert section.
DUTIES AND RESPONSIBILITIES
Pre Shift Meetings.
To direct and maintain performance of the apprentices in the participation of continuous pastry training programs, image and hygiene standards.
To prepare, present and produce pastry items, following established restaurant standards to exceed guest's needs and expectations.
To maintain established mis en place levels and product handling to ensure sufficient product is available at all times.
To report and correct any sub-standard product concerns to kitchen management team.
To requisition to the Head Chef all daily food purchase requests. This must be completed by 12:00 noon everyday. Inspects all perishable food items received for quality.
To submit and receive internal paper and liquor transfer requisitions.
Monitors and maintains food products delivered according to the Policies and Procedures Manual.
To immediately report and rectify any technical deficiencies to maintenance and to kitchen management.
To ensure the high quality of a la carte dessert.
Participates in the weekly, monthly and annual stock taking for all kitchen and kitchen porterage areas.
Able to create and produce a new dessert menu "a la carte" style every 3 months or according to company standards.
Able to train all the kitchen and pastry associates with new techniques and recipes on a daily basis or as required.
QUALIFICATIONS
Essential
Must possess culinary skills certificate, or equivalent.
Minimum of four (4) years in a high volume, finer dining restaurant environment .
Pastry section, with a sound knowledge of all aspects of a classical brigade.
Knowledge of pastry menu creation and cost calculation.
To start ASAP.
Candidates will be required to work a trial shift.