08/23/2023 updated
100 % available
Pastry chef, Pastry chef, Pastry Sous chef
Kenya
Worldwide
Diploma in food productionComputer Literacy
A professional chef with fluent English both spoken and written. Keen to all details and a computer literate, a fast decision maker with a strong leadership skills. Good time manager who can with strict deadlines and can do any research on food because am already active in the food industry
Languages
EnglishFluent
Project history
As a pastry & bakery chef with the Cocoon Maldives my duty is to do the following,
*Oversee and direct pastry and baking main functions which includes preparing wide
range of pastries, desserts and breads,
*Do inventory and and link with purchasing department to ensure we always have
required stock,
* Make sure the local food sanitation and regulation guidelines are followed for food
safety such as HACCP
* Guide other pastry and bakery staff in day to day performance of their duties,
*Ensure all the department goals and milestones are met,
* Doing daily requisitions of the department.
*Designing of new menus and recipes
* Checks the the quality of production,
* Ensures that all the SOPs are strictly followed.
*Checking the cleanliness of the kitchen.
*Ensures that all pastry equipment are properly functional.
*Oversee and direct pastry and baking main functions which includes preparing wide
range of pastries, desserts and breads,
*Do inventory and and link with purchasing department to ensure we always have
required stock,
* Make sure the local food sanitation and regulation guidelines are followed for food
safety such as HACCP
* Guide other pastry and bakery staff in day to day performance of their duties,
*Ensure all the department goals and milestones are met,
* Doing daily requisitions of the department.
*Designing of new menus and recipes
* Checks the the quality of production,
* Ensures that all the SOPs are strictly followed.
*Checking the cleanliness of the kitchen.
*Ensures that all pastry equipment are properly functional.
DUTIES.
*Oversee and direct pasty and baking functions of the kitchen,
*Do inventory and and link with purchasing department to ensure we always have
required stock,
*Monitor guest satisfaction,
* Make sure the local food sanitation and regulation guidelines are followed for food
safety such as HACCP
* Guided other pastry and bakery staff in day to day performance of their duties,
*Ensure all the department goals and milestones are met,
* Doing daily requisitions of the department.
*Designing of new menus and recipes
* Checks the the quality of production.
* Wide production of desserts, pastries & breads.
* Ensures that all the SOPs are strictly followed,
*Checking the cleanliness of the kitchen.,
*Ensures that all machines and pastry equipment are in good conditions.
*Oversee and direct pasty and baking functions of the kitchen,
*Do inventory and and link with purchasing department to ensure we always have
required stock,
*Monitor guest satisfaction,
* Make sure the local food sanitation and regulation guidelines are followed for food
safety such as HACCP
* Guided other pastry and bakery staff in day to day performance of their duties,
*Ensure all the department goals and milestones are met,
* Doing daily requisitions of the department.
*Designing of new menus and recipes
* Checks the the quality of production.
* Wide production of desserts, pastries & breads.
* Ensures that all the SOPs are strictly followed,
*Checking the cleanliness of the kitchen.,
*Ensures that all machines and pastry equipment are in good conditions.
ROLES
*Heads the pastry and bakery kitchen department,
*Acts as a link between pastry staff and the executive,
*Making menus and designing new recipes,
*Directs and coodinates the daily operation of the kitchen,
*Ensures that the quality of the products is maintained as per the standards,
*Make sure that all the SOPs are properly followed,
*Incharge of the training,
*Making the orders and doing the daily requisitions,
*Ensure hygiene is well maintained and all HACCP procedures,
* Takes charge of the kitchen when the Executive chef is in absence.
*Heads the pastry and bakery kitchen department,
*Acts as a link between pastry staff and the executive,
*Making menus and designing new recipes,
*Directs and coodinates the daily operation of the kitchen,
*Ensures that the quality of the products is maintained as per the standards,
*Make sure that all the SOPs are properly followed,
*Incharge of the training,
*Making the orders and doing the daily requisitions,
*Ensure hygiene is well maintained and all HACCP procedures,
* Takes charge of the kitchen when the Executive chef is in absence.