Job Purpose
In charge and accountable for overall pastry production, able to call back production lines, supplied products
Duties and Responsibilities
- Leading and coaching pastry employees
- Self-dependent and independent allocation of tasks
- Responsible for cost of sales and personnel costs with subject to agreed objectives
- Meet quality and hygiene standards
- Realise organisational and process improvements
- Ensure pastry food production on time as requested
- Ensure that produced pastry adheres to quality and specification standards
- Trial cooking
- Present, photograph and write recipe for the product
- Ordering based on mise en place lists having regard to cost of sales and availability on-site
- Ordering of equipment and crockery
- Planning of production process
- Employee staffing
- Quality check of delivered goods
- Produce pastry according quality standards
- Trail cooking (as part of the briefing for pastry staff)
- Briefing and allocation of staff
- Check pastry products
- Debriefing with pastry team
- Debriefing with all other relevant departments
- Recruitment of new pastry chefs as required
- Write duty rota in line with allocated budgets
- Team evaluation and development
- Management of staff
- Constant quality assurance according to standards
- Meet hygiene, quality and safety requirements
- Conduct disciplinary, performance reviews and appraisals with staff
- Prepare internal purchasing orders
- Quality check delivered goods
- Control of food cost and product wastage
- Control quality consistency of pastry produced
- Produce according to the set schedule and ensure that all staff are supervised in terms of quality and output and ensure that all employees are producing to their ability
- Preparation and calculation of pastry recipes and costs