Executive Pastry Chef

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Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.

In responsible for the preparation of pastries menu and standard recipes in coordination with the Exec. Chef taking consideration of the following

Responsible for the preparation, production, presentation of all pastries and bakerie items to ensure highest quality at all time.

Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Ex. Chef.

Develop formal training plans and conduct on the job training sessions for pastry staff and kitchen Cook.

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