- The Pastry Chef should be constantly aware of stock levels and stock quality of all Pastry andBakery items.
- The production is to be based on the number of passengers in the Food outlets and should be planned with the feedback of the Executive Chef, regarding passenger numbers for each meal.
- Check and ensure that all Pastry products are consistently prepared at the highest quality standard.
- The entire food production of the Pastry is the direct responsibility of the Pastry Chef.
- He is to use the standardized recipes and presentation photos as a guide line.
- The Pastry Chef will evaluate with the Executive Chef his direct subordinates on a regular basis, as outlined in the F & B manual. Following the evaluation is a conversation with the evaluated
crew members on a one-to-one basis, where the strong and the weak points are to be discussed and goals are set for future improvement.
Job Details
| Date Posted: | 2014-04-10 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Customer Service |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Mid Career |
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Date Posted: April 10, 2014 at 02:53PM
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Pastry Chef - Afaq United
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