Key Duties and Responsibilities :

• Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.  
• Maintain consistent flavor and presentation in conjunction with menu concept. Enhance the reputation of the outlet under the guidance of the Pastry Chef and Executive Chef.  
• Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.  
• Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.  
• Ensure that all aspects of food handling, preparation, service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items and handling of prepared foods prior to service periods.  
• Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work area, floors, walls, air-conditioning, electrical, water and operating machinery and equipment.  
• To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest. 
• Make the guests dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability. 
• To assist with any other duties as required by the line manager or another member of the management team. 

       Skills, Experience & Educational Requirements:

• A qualification in professional cookery or similar from a recognized training institute.   
• A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various catering styles and services including al a carte and buffet.
• Must have a minimum of 2 years’ experience supervising staff at a lower level.  
• Knowledge of the highest standards and quality production, preparation and presentation within Pastry & Bakery.  
• Knowledge of chocolate bonbons preparation and show pieces. 
• Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.  
• Knowledge of training and guidance practices for subordinate staff will be required.  
• Proficiency in English is essential.