Head Pastry Chef Legal, Social & Cultural Technicians

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Keep the refrigeration and storage of equipment at the correct temperature.

Plan, monitor and report on the budget.

Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet …

Command products from relevant suppliers to get convenient and profitable products to purchase.

Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

Plan staff time and shifts to reflect the demands of the business.

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Apply reheating techniques including steaming, boiling or bain marie.

Prepare pastry for special occasions such as weddings and birthdays.

Develop new desserts that match with items on the current food and beverage menus.

Embellish pastry for special occasions such as weddings and birthdays.

Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

Try to value the amounts and costs of required supplies such as of food items and ingredients.

Follow trends in cooking and eating out by monitoring a range of sources.

Manage revenues, including deposit reconciliation, cash handling, and delivery of deposits to the bank.

Oversee stock levels, paying attention to expiry dates to diminish stock loss.

Oversee the correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.

Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.

Keep in reserve raw materials and other food supplies, following stock control procedures.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.

Organise recipes with regards to taste balance, healthy eating and nutrition.

Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.

Make, decorate and present hot and cold canapés and cocktails. The complexity of the products will depend on the range of ingredients used, how they are being combined and their …

Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.