The position is responsible for the operation of the pastry kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.
You will:
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
