• Manage both pastry and bakery section very efficiently
• Prepares the proper amount of food according to production of forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product
• Learns and maintains standards in food production and quality.
• Expedite orders in a timely manner.
• Practices excellent operational sanitation
• Executes scheduled banquet functions
• Checks and dates all deliveries received reporting any variances to chef in charges.
• Verifies that all coolers are at the proper temperatures are cleaned on a daily basis.
• Monitors inventory rotation to maintain fresh product with little or no waste.
• Prepares inventory requisition and receive supplies as necessary for quality production
• Communicate equipment repair needs with chef in a timely manner
• Incorporates safe work practices in job performance
• Performs other duties as required
• Check food handling and storage procedure wherever food is handled
• Control food waste
• Adjust mise en place and food requisitions to the daily guest count (reservations) if applicable
• Check on all equipment in your areas that has to be fixed and report to the Exec. Chef
• Delegate workload to your subordinates in a timely manner
• Check food storeroom pertaining to your area daily. Assure that food is well rotated and first in is first out.
• Check cleanliness and proper storage of food and equipment in all areas of food production
• Check all requisitions in your areas of responsibility and discuss with your direct supervisor
• Discuss all provisions-related problems directly with your supervisor

COVID-19 Precautions

• Remote interview process
• Personal protective equipment provided or required
• Plastic shield at work stations
• Temperature screenings
• Social distancing guidelines in place
• Virtual meetings
• Sanitizing, disinfecting, or cleaning procedures in place