PASTRY COMMIS/ NHÂN VIÊN BẾP BÁNH

Supervises the functions of all the pastry employees, including reporting on duty, absenteeism, late arrival, overtime, off days and public holidays in order to ensure a maximum productivity during their duty and writes the weekly schedule.

Ensure the high level of cleanliness in the pastry and makes sure that it is kept in a hygienic and organized manner, fit for food preparation.

Ensure that fridge, cupboards and working tables are kept clean at all times.

Ensure the pastry equipment, i.e. mixing, machines, fridge, freezer and small equipment are used correctly and kept in clean condition and reports defects promptly.

Initiates daily requisitions planned on the business, banquets and occupancy, keeping in mind unnecessary wastage, storage regulation and food cost.

Co-ordinates with the Executive Sous Chef on daily menus and functions, and determine the type and the quantity of food to prepare.

Checks daily function sheets and menus and ensures the distribution of the needed items accordingly.

Planes the production of dessert, pastries, creams and bakeries and ensure they are freshly produced and visually attractive when needed and in the quantities specified.         

Complied with section guidelines and ensures that the section staffs do so.

Participates in kitchen meeting and other hotel meeting whenever is required.

Participates in kitchen training and other resort related training programmes.

Ensures that training takes place regularly in the pastry section and ensures that the section staffs participate in any organized training.

Ensures that non–kitchen staff is not allowed in the pastry section as well as any other section of the kitchen.

Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Executive Sous Chef or his delegate.

Familiarizes himself with all the resort fire, safety and security procedures.

Performs related duties and special projects as assigned.