Pastry Chef ( Chef Patissier)

Role Purpose

The Pastry Chef is responsible for supervising and controlling the pastry production process .

Key Responsibili ti es

• Train team members on pastry techniques and hygiene standards

• Implement safety procedures according to the set rules and regulations by maintaining the laboratory

• security conditions and reporting irregularities to the reporting line

• Ensure that the company and the HACCP standards are being followed and handle the relevants reports accordingly

• Take all necessary measures to reduce waste and maintain control actions to attain forecasted food costs

• Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted

• Prepare high quality pastry items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction

• Oversee raw materials and manufacturing process, monitor the expiry dates of imported products, and control abnormalities

• Ensure that all daily requested pastry products are delivered to the shops through requisition orders and the relevant set of guidelines

• Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly

Qualifactions:

• Technical Degree in Food and Beverage / Hospitality Management
• 3-5 years of experience in F&B operations, out of which 1 year is in a similar role
• Fluency in English