- Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
- Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
- Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
- Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
- Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
- Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.
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