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1. Supervises and participates in the preparation and production of all pastry items.
2. Design and prepare show pieces and other display.
3. Participates in hiring, training motivation and evaluation of personnel performance.
4. Ensures that the hotel cost control policies and procedure are followed. (Control cost by minimizing left-over or spoilage.)
5. Ensures the proper handling, cleanliness and maintenance of working areas.
6. Ensures the quality control of all row materials and groceries.
7. Works in co-operation with other kitchen sections, restaurant and banqueting manager.
8. Determines the freshness and suitability of products made and that they are stored properly and used economically.
9. Checks daily function sheets.
10. Ensure that the established standard recipes are being followed by all member of the department.
11. Requisition of all the supplies.
12. Prepares time schedules for the staff and all paper works.
13. Performs other duties which might be assigned from time to time by the Exec. Chef.
14. Follows hotel rules, regulations & fire drill procedures. Submits all necessary reports or paper works.
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