Executive Pastry Chef
Costa Cruise Line
Total des années d'expérience :25 years, 4 Mois
. Responsible for leading and supporting a multi-cultural team of pastry personnel,
ensuring the highest level of crew satisfaction and productivity. responsible for a smooth and efficient food production operation in all outlet
. Runs a disciplined department, being in full control of the pastry and bakery.
. Ensures that Menus, Recipes, Guidelines and Methods provided by the corporate office are
followed accordingly. Maintains a safe and clean work environment by complying with USPH and Company Regulations.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
•supervision required from the Executive Chef.
• Supervising and managing pastry team
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensuring employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• maintain a high level of Hospitality among the staff Supervises and checks all pastry outlets, ensuring that standards are followed accordingly
.• Produces and maintains the expected level of food quality.
• Ensures ongoing training, following set standards
•equipment control and maintenance, USPH Sanitation Rules/Regulations, training and reinforcement.
• Work very closely with pastry Chef in developing new recipes
• Provides services that are above and beyond for customer satisfaction and pastry chef and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for colleague relations.
• Empowers colleague to provide excellent customer service.
• Maintain standards of hygiene throughout the pastry kitchen
•Ensuring that the quality of all products produced meet the company standards.
•Making sure that food items are ready in a timely fashion.
•Informing the Executive Chef whenever there is a problem regarding food items. this maybe for many reasons, such as shortage in certain items that were not received during the previous loading, or in some cases due to spoilage.
• Planning effectively to ensure that waste and overproduction is kept to a minimum.
•supervision required from the Executive Chef
. Ensures that the Pastry/Bakery Department is productive and operates regular
• Assist the Executive Chef to prepare additional working schedules for Pastry/Bakery personnel. -
-•Ensures that recipe reviews are conducted, corrected if needed and communicated to the Executive Chef and corporate office
•Daily application of the Checklist to monitor production and preparation levels.
• Proper use of the menu check list; files must be kept in the Chef’s office for corporate reviews.
.• Produces and maintains the expected level of food quality .
• Constantly analyzes recipes and the ongoing food productions for any possible improvements.
Responsible for leading and supporting a multi cultural team of kitchen personnel,
ensuring the
Responsible for leading and supporting a multi cultural team of pastry personnel,
ensuring the highest level of crew satisfaction and productivity. responsible for a smooth and efficient food production operation in all outlet
highest level of crew satisfaction and productivity. responsible for a smooth and efficient food production operation in all outlet
• Discuss food preparation with pastry chef, dietitians and other staff members
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Ensures property policies are administered fairly and consistently.
• Demonstrate techniques to pastry cook and advise on cooking procedures
• Explain and enforce hygiene regulations