This position requires a technically focused, task-orientated person who can work at high pace in a deliberate
predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.

REQUIREMENTS:
Diploma in Patisserie
Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment
Good knife skills
Neat with high regard for personal hygiene and presentation
Solid English verbal communication skills
Understanding and application of basic math calculations
Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days

KEY PERFORMANCE OBJECTIVES:

To manage section and section staff ensuring that: Section stock levels are correct and where required requisitioned in accordance with SOP Mise en place requirements are planned, actioned and handed over in accordance with SOP All food prepared is done in accordance with recipes to RCH and LHW time standards Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines Sections WIF Stock is cleaned, organised, labelled and rotated in accordance with SOP
To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes
known
To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and
standards
Advise kitchen management of order requirements for section stock in accordance with business levels
ensuring sufficient stock and no wastage
Ensure that fridge temperatures are monitored and reported daily