Executive Pastry Chef
Al tayer Group
Total years of experience :26 years, 10 Months
• To ensure guests satisfaction by assisting the team with the preparation of high quality desserts, pastry and Bakery and Chocolate products.
• Guest satisfaction measured by Guests comment cards in regards to Pastry production,
• Full compliance with HACCP regulations.
• Achieving pre determined food cost.
• Assisting the team with the production of all pastry items, ensuring the right quantity and the highest standards of quality, following recipes and presentation as per franchise / principles standards and guidelines.
• To produce the majority of pastry items for all the restaurants, including the dessert displays, show-pieces, chocolates, petit-fours and specified bread items to a high quality standard of ingredients and appearance.
• Effectively dealing with any operational issues that may arise ensuring standards are not affected,
• Setting up the dessert and pastry Buffets, focusing on appearance, presentation, portion and Hygiene,
• Minimizing food waste by properly making the production schedule.
• Guaranteeing safety, hygiene and sanitation practices are present at all times.
• safe storing of raw materials, maintaining cleanliness of all areas, etc,
• Maintaining all station’s equipment: in safe working condition
• To keep supervisor promptly and fully informed of all management memo’s and other relevant matters,
• Responsible for the new staff recruitment, direction and control of the Pastry department, for the work of the staff in that section and to work in unison with the other sections of the brigade.
• To ensure confidentiality when handling sensitive information,
• Support the General Manager in operational matters and act as the GM’s deputy when required.
• Direct and coordinate activities involved with New Product Development, production, sale, and distribution of bakery products.
• Determine the variety and quantity of bakery products to be produced, according to orders and sales projections.
• Active involvement in sales activities, following standard business practices.
• Plan product distribution to customers, and work with the purchasing department to negotiate with suppliers to arrange purchase and delivery of bakery supplies.
• To coach and develop the Bakery team ensuring that both quality and production targets are always achieved.
• Become actively involved in the day to day physical production of all bakery and related goods/products and services.
• In conjunction with the technical department compile, validate, perform implementation of a variety of monitoring, recording and controlling tasks that ensure the safe manufacture of food products and HACCP.
• Effectively managed, monitored, rostered, doing a vacation plans for 18 staff.
• Responsible for running of the pastry department and day to day standard production
• Participate effectively in menu planning, presentation and implementation with new menu recipes within the specified cost being the main task.
• Laid emphasis on and supervised portion size, quality and costing, control wastage, raw material standard and training.
• Attend daily management meeting and conduct daily briefing for my department
• Pleasant, outgoing, self-motivated, confident and understands the need for results & quality focused to deliver an outstanding product
• Have a management skills and operational knowledge which able to build a strong relationship with my staff and other departments.
• Manage multiple tasks and handling responsibilities with can do attitude.
• On being promoted as an Executive Pastry Chef was in charge of pastry and bakery of all L.S.G kitchens for the whole of New Zealand and also the island, Raro Tonga.
• Assisted in supervising the pastry kitchen consisting of 19 staff which included training, preparing requisition for food, dry store, wine and kitchen.
• Produced culinary fusion of the Middle Eastern and international desserts, breads, hand made chocolates, ice cream sorbets and granite.
• Was effectively involved in the preparation of French pastries, petit fours, afternoon tea, cookies, biscuits, homemade jams and preserves.
• On a daily basis checked food preparation, emphasizing on portion size, and quality as specified in the standardized recipes.
• Assisted the executive pastry chef in compiling new recipes and menu ideas.
• With a high level banqueting experience and passion for training junior staff
• Was effectively involved in A la Carte, banqueting and dessert preparation,
• Participated effectively in preparing French pastries, egg less sponge production and also out door catering.
• Checked and controlled proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Assigned task to demi chef and commies and also checked on its execution of the same.
• Organized shifts with regard to mise en place production and service.
• Also acted as a departmental trainer, conducting five hours of training every month.