Pastry Chef

**JOB OVERVIEW: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.**

**KEY**

**RELATIONSHIPS: Internal: Kitchen Staff, Stewarding Staff, F&B Service Staff, Purchasing Department and Storeroom**

**External: customets /Visitors, Food Vendors, Equipment**

**Repair Company Personnel, and Health Department, Inspectors**

**STANDARD**

**SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.**

**Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or customers.**

**Skills**:
**Essential**:
1) **Ability to perform job functions with attention to detail, speed and accuracy.**

2) **Ability to prioritize organizes, delegate work and follow through.**

3) **Ability to be a clear thinker remains calm and resolves problems using good judgement.**

4) **Ability to work well under pressure of meeting production schedules and timelines for customer’s food orders.**

5) **Ability to maintain good coordination.**

6) **Ability to transport cases of received goods to the workstation; pots and pans of food from storage areas to the serving line.**

7) **Ability to work with all products and food ingredients involved.**

8) **Ability to use all senses to ensure quality standards are met.**

9) **Ability to operate, clean and maintain all equipment required in job functions.**

10) **Ability to supervise, train and direct employees; give correction when needed.**

11) **Ability to comprehend and follow recipes.**

12) **Ability to expand and condense recipes.**

13) **Ability to produce creative and artistic food work.**

14) **Ability to perform job functions with mínimal supervision.**

15) **Ability to work cohesively with co-workers as part of a team.**

16) **Ability to motivate staff and maintain a cohesive team.**

17) **Creativity**

18) **Background in Arabic / English Fusion**

**ESSENTIAL JOB FUNCTIONS**:
**1) Maintain and strictly abide by state sanitation/health regulations and company requirements.**

**2) Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.**

**3) Maintain complete knowledge of and comply with all departmental/company policies and procedures.**

**4) Meet with Head Chef to review assignments anticipated business levels, changes and other information pertinent to the job performance.**

**5) Ensure that assigned staff has reported to work; document any late or absent employees.**

**6) Coordinate breaks for assigned staff.**

**7) Prepare and assign production and prep work for Line Cooks to complete; review priorities.**

8) **Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.**

**9) Ensure that opening shift completes start up of kitchen line and designated prep work according to department procedures.**

**10) Complete opening duties**:
**a) Set up workstation with required Mise en place, tools, equipment and supplies according to standards.**

**b) Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.**

**c) Check production schedule.**

**d) Establish priority items for the day.**

**e) Inform the Head Chef of any supplies that need to be requisitioned for the day's tasks.**

**f) Transport supplies from the storeroom and stock in designated areas.**

**11) Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.**

**12) Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.**

**13) Check Kitchen printers on the line; ensure they are in working order and there is enough paper available for the shift.**

**14) Prepare all menu items following recipes and yield guides, according to department standards.**

**15) Inform the Head Chef of any shortages before the item runs out.**

**16) Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.**

**17) Assist Commis Pastry and Baker wherever required to ensure optimum service to customers.**

**18) Ensure that Bakery Service Manager/Capt. are informed of “86” items and amount of available menu specials throughout the meal period.**

**19) Communicate any assistance needed during busy periods t