Responsibilities
- Support the Executive Chef in maintaining superior food quality that meets current market expectations.
- Adhere to established standards for recipe execution, ingredient handling, and visual presentation of pastries.
- Maintain appropriate staffing and inventory levels across all pastry workstations.
- Oversee the correct assembly and display of menu items to meet service requirements.
- Monitor taste balance, serving sizes, and aesthetic details of finished desserts.
- Implement proper storage methods for leftover ingredients to reduce spoilage and preserve freshness.
- Assist in controlling financial resources, including labor and operational budgets.
- Collaborate with kitchen leadership to ensure timely and accurate food preparation without compromising quality.
- Enforce strict adherence to health, safety, and sanitation protocols in all kitchen areas.
- Support the ordering and inspection of perishable and non-perishable supplies essential for pastry operations.
- Improve coordination between baking teams and front-of-house service personnel.
- Respond quickly to unexpected changes in guest reservations by adjusting preparation priorities.
- Consult regularly with senior kitchen management to understand operational responsibilities and prepare for coverage when needed.
- Boost team performance and motivation while upholding conduct standards per local laws and company policy.
- Adjust employee schedules based on forecasted business volume to optimize efficiency and cost control.
- Deliver thorough training programs to build staff competency and consistency in role execution.
- Carry out yearly performance reviews for all pastry team members.
- Follow all hotel-mandated procedures related to fire safety, food hygiene, and workplace health regulations.
- Identify, document, and resolve any unsafe conditions or equipment issues without delay.
Work Arrangement
On-site — Ramla
