Pastry Chef

Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.
Personally, responsible for hygiene, safety and correct use of equipment and utensils.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.
To be an example for personal hygiene and cleanliness on and off duty.

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