As a Pastry Chef he/She manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She develops and standardises recipes. He/She designs food preparation aesthetics. He/She plans special menu items. He/She designs the menu and determines menu prices. He/She maintains safety and sanitation in the kitchen. He/She maintains equipment.
– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements
– design, plan, cost and price menus and co-ordinate food preparation
– quality management of food
– investigate and resolve customer complaints within agreed criteria
– effective liaison, support and assistance with the remainder of organisation
– allocate workloads to team members
– supervise, manage and assist in the direction of the overall performance of the team
– maintaining accurate records and accounts as required and reporting as agreed
– set an example for team members of commitment, work ethic and habits and personal character
– responsibly use resources and control expenses to operate within budgetary controls
– adhere to all organisation policies and procedures
