Job Descriptions

RESPONSIBILITIES: • Manages all day-to-day operations of the pastry and bakery section of the kitchen. • Prepare a wide variety of food items such as cakes, cookies, pies, bread etc. following traditional and modern recipes. • Able to develop, designs, or creates new ideas and items for Pastry Kitchen. • Create new and exciting desserts to renew hotels menus and engage the interest of customers • Ensure excellent quality throughout the dessert offerings. • Follows proper handling and right temperature of all food products. • Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting. • Check quality of material and condition of equipment and devices used for cooking. • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. • Attends all scheduled employee meetings and brings suggestions for improvement. • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively SKILLS: Good Communication skills,Customer management skills,taking orders and crating new menus

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