Jumat, 30 Maret 2012

Pastry Chef Job Desc

Job title                                  :               Pastry Chef
Department                                          :               Kitchen F&B

REPORTING LINE                         

Report to                                               :               Executive Chef 
Responsible for                    :               Fully responsible of the Theme Kitchen production


Vertically                                               :               Department Head
Horizontally                                         :               Baker and pastry Chef


Over Money                                         :               None
Over Staff                                             :               Has authority to direct the Baker and pastry Chef in accordance               
                                                                with Hotel policies procedures

To manage the Pastry and Bakery according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations.      

Under the general guidance of the Executive Chef, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration


1.       Responsible for the administration, operation and coordination of the Pastry and Bakery
2.       Responsible for guiding the Chef de party and in the performance of their jobs in accordance to Hotel policies and procedures.
3.         Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
4.       Responsible for implementing the Policies and Procedures in operating the Pastry and Bakery
5.       Responsible for ensuring sufficient operating equipment and supplies for the production.
6.         Responsible for establishing and maintaining high sanitation standards in the Pastry and Bakery.
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.       Responsible for ensuring the Pastry and Bakery is covered with management staff during operation.
9.       Responsible for implementing special promotions and events for the Pastry and Bakery, to attain a profitable food and beverage operation in guidance with the Executive chef.
10.     To set standards in for Production of the Pastry and Bakery in line with company policies.
11.       To achieve objectives set in key result area in the annual PDR.



1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in product.
2.       Produce fresh, quality and tasty Bread and pastry, well presented in a hygienic environment to ensure guest satisfaction at all time.


1.       To direct the activities of food quality, productivity and creativity to maintain and improve standards according to menus, a'la carte, promotions and special requirement
2.         Schedules personnel consistent with the volume of business and needs in service.
3.         Identifies and solves problems in a timely manner.
4.         Capable of deciding the level of authority and responsibility that can be delegated.
5.         Carries out a firm and fair employee treatment policy.
6.         Prepares and submits all reports required for the Pastry and Bakery, as dictated by Reporting system
7.         Attends meetings and training sessions organized by the Hotel management for the position.
8.         To direct the Pastry and Bakery brigade in maximising all resources to achieve high quality and
            excellent All over cost control.
9.         Prepare all food purchase requests for the Pastry and Bakery   
10.       Prepare yearly training plan      
11.       Closely works together with the Executive Chef on development of the section according to
          Divisional objectives 
12.     Manages the production and distribution of all Pastry and Bakery item for all outlet accordingly to level of business and to service timing.


1.         Reports to the Ex. Chef.
2.       Communicates effectively with guests, subordinates, immediate superior and other department heads.  Capable of expressing clearly, listening and absorbing information.
3.         To hold regular briefings, meetings with his team.        
4.         Co-ordinate and compile action plan for Functions, Outside Caterings and Weddings.
                                                                                                                                                                                                                                                         the best possible service to the guest.                                                                                                                                                                                                                                                  

1.     To ensure and follow up that equipment faults are reported through a trouble report, to maintain effective working environment.         
2.     To achieve maximum utilization of material, equipment and staff for quality and food cost control.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       Ensure truth training that the Theme Kitchen staffs are aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Ensure truth training that the Pastry and Bakery staff are using all specific machinery in the appropriate matter with the necessary protection tools.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.         Coaches and counsels Chef de party effectively.
2.         Evaluates objectively the performance of Pastry and Bakery staff.
3.       Identifies training needs within Pastry and Bakery staff an and implements employee development and training program
4.         Prepares, conducts and supervise training for Pastry and Bakery staff.
5.         Motivates a strong team amongst Pastry and Bakery staff


1.       Assists in establishing and conceptualizes promotion Plan for the Pastry and Bakery, including the successful implementation.


1.         Knows and understands the job description of amongst Pastry and Bakery staff.
2.       Establishes and implements all the food and beverage policies and procedures in the Pastry and Bakery
3.       Recognizes good quality products and presentation.
4.         Maintains high sanitation standard throughout the Pastry and Bakery staff.
5.         To constantly strive for new innovative ideas in menu and new concepts of production
6.         Authorises store requisitions and minor purchases for the Pastry and Bakery  
7.         To ensure Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
8.         Directly handles day to day training in the Pastry and Bakery
9.         Assist the Executive Chef to initiate and prepare new menus with innovative ideas. Pastry Kitchen
10.    Submit recipe fiche technique to Executive Chef before implementing any new menu Item
11.       Understand all Desserts Production Process and Ice-cream handling


1.       At all time whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company


1.         May be rotated to different Kitchen and other temporary task within the Hotel



POSITION:          Pastry Chef                                           DEPARTMENT: F&B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION                Three year apprenticeships
QUALIFICATIONS          quality Pastry production

EXPERIENCE                   2 years experience as Pastry chef                    Hotel production
INTERPERSONAL           Leader mature confident and fair
SKILLS                                                Very good motivation and development skills
                                                                Good training skills

COMMUNICATION         Good written and verbal English                      French
                                                                Skill able to get along with people
                                                                at all levels

SPECIFIC                                            Should be able to handle pressure
                                                                 good knowledge of traditional French pastry

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle

OTHER                                                Food and Hygiene knowledge


WORKING                          Well maintained Kitchen
CONDITIONS                     Healthy and Hygienic
                                                Open friendly environment
                                                with responsibilities and pressure
WORKING                          Flexible hours in accordance with job requirement
HOURS                                 should not fall into a routine.

                                [Employee]  [Date]                                              [Department Head] [Date]

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