Pastry Chef

WHAT YOU’RE HERE TO DO
Represent the company’s high standards of personal presentation and behaviour at all times during a shift
Demonstrate efficient time keeping, presentation and workflow
Have advanced fresh food knowledge, understanding of the brand, cookery methods/techniques
Lead by example and ensure the smooth and safe running of the Pastry section at all times
Have a full understanding of COSHH, health & safety, allergens, temperature records, labelling of fridges and food including blast chilling
Maintain service of food to assigned task standards/spec/batch cooking
Ensure the mise en place of the section is performed to high standards required at all times
To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs
Maintain the standards and culture of the team by setting an example to new and existing members of staff and assisting in their training when required
To maintain the highest standard of cleanliness and up-keep of equipment
Ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs
Communicate all issues directly to Senior Chefs with regard to section operation
Relate all ordering requirements for that section to the Senior Chefs when instructed
To contribute to the building of the team and efficient team spirit as well as having an active interest in employees’ welfare, safety and development
Communicate any issues directly to Senior Chefs
WHAT YOU NEED TO KNOW
Confidently be able to run the pastry section in the kitchen
To provide a friendly, courteous and professional service at all times
Maintain good working relationships with your colleagues and all departments
To ensure you have a thorough understanding of and adhere to regulations in particular the policies and procedures relating to fire, hygiene, food safety and allergens
To ensure you, as an employee, report for duty punctually, wearing the correct uniform at all times, maintaining the highest standard in hygiene and grooming
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs
Fully understand opening and closing process and how to write and follow a prep list
Complete understanding and demonstration of recipe knowledge and portion control
Carry out any other reasonable duty that may be requested by the manager
To attend meetings and training as and when required

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