The Pastry Chef is responsible for supervising and controlling the pastry production process .
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
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
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
Customer Focus
Attention to details
Change and Adaptability
Commercial Understanding
Driving and Achieving results
Initiative 2
Teamwork