Executive Pastry Chef
Gastronomica Group, Cocoa Room, Slider Station
Total des années d'expérience :12 years, 3 Mois
• Responsible for supervising and operating the bakery and pastry kitchen for cocoa room and slider station to ensure that all products meet and exceed customer expectation at all times.
• Assist management in development of new concepts.
• Develop standardized recipes card and fiche technique of pastry and bakery preparation and presentation, consistently, accurately and within high quality.
• Ensure that all food production is high quality in line with food and company brand standards and in compliance with food hygiene and health and safety regulation.
• Provides permanent control of food technology, maintains standards of food purchasing, preparation, inventory, timing of orders, receiving and equipment maintenance.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, market and current trends.
• Responsible for interviewing, hiring, planning, assigning and directing evaluating performance, rewarding for bakery and pastry staff in coordination with HR department.
• Set and support achievement of bakery and pastry section goals including performance goals, budget goals and team goals, etc.
• Responsible in assisting the Executive Pastry Chef in managing and executing all kitchen functions according to the set standard and procedures in the commissary.
• Responsible to optimal the pastry production & montage all the variety of pastries while ensuring quality and observing costs based on the FAUCHON Paris standard.
• Provides permanent control of food technology, maintains standards of food purchasing, preparation, quality, hygiene and sanitation.
• Comply with all statutory and internal requirement in matter of hygiene and food safety.
• Responsible in inventory controlling, maximizes sales and minimizes waste.
• Develops and tests recipes and techniques for food preparation and presentation.
• Supervise and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff.
• Ensure highest quality at all times in production, preparation.