Supervises and participates in and preparation of all baked food such as pastries and desserts in accordance with established recipe cards and methods.
Ensures that all Kitchen / Restaurants / Room Service, are supplied with their requirements of baked items, pastries and desserts.
Ensures that all baked items, pastries and desserts are visually attractive and eye appealing by checking and tasting on regular basis.
Prepares decorative center pieces for Outlets and Banquets.
Ensures that portion control policy standard plating instruction are adhered to.
Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve department service delivery.
Keeps and up-to-date standard recipe file for all baked, pastry, and sweet items to include: Recipe list, Items costs, Importation items list & their costs, Preparation time
Is familiar with the following procedures : Hotel fire procedures, First Aid procedures, Health and safety policy and procedures, Hotel security procedures, Hotel product knowledge, Hotel standard manuals
Ensures that all pastry equipment / utensils in the section are correctly handled and maintained.
Checks daily function sheets and daily menu to ensure appropriate production levels.
Ensures Dusit Hygiene and Sanitation Standard are attained in the section, at all times.
Ensures that pastry area is kept in clean and orderly fashion.
Assists Executive Chef in the preparation of the Department budget and goals.
Works closely with F&B Director and Executive Chef to discuss special promotions and participates in menu planning as appropriate. Participates the following meetings as per the schedules: Training coordinators meeting & Department communication meeting.
Assists Executive Chef to maintain high rating on guest satisfaction
Conducts, in coordination with Executive Chef or his delegate, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
Identifies and develops formal training plans and conduct on the job learning events for Pastry kitchen employees.
Conducts monthly communication meeting for all pastry kitchen employees.
Performs related duties and special projects as assigned by the Executive Chef
